Brussels Sprouts, Pear, Pecan And Parmesan Salad - cooking recipe

Ingredients

1 1/4 lbs raw Brussels sprouts
1 large d'anjou pear, ripe but still firm
2/3 cup pecans, roughly chopped
1/2 cup parmesan cheese, shaved, not grated
1/4 cup lemon juice
1/2 cup olive oil or 1/2 cup walnut oil
lemon pepper
salt
1 teaspoon Splenda sugar substitute

Preparation

Wash and trim the sprouts. Halve them and 'pulse chop' in the food processor or slice them thin.
Core and chop the pear (unpeeled) in 1/2\" pieces.
Toast the pecan pieces.
Shave the Parmesan.
Mix the sprouts and pears.
Mix the dressing and mix into the sprouts and pears.
Top with toasted pecans and shaved Parmesan.