Do you ever eat leftover salads and actually enjoy them? You’ll LOVE this salad the first, second and even third time around- IF there are enough leftovers. (But there probably won’t be, so don’t count on it). Leftover salad is one of those things I often eat as a last resort when fridge hunting for a snack. This salad changed all of that. And then there is the raw brussels sprouts factor. I was doubtful. Trust me on this one. It’s worth the risk! And yes, while technically I believe brussels sprouts are out of season at the moment, I just could not resist sharing this recipe.
Brussels Sprouts Bacon Salad
Ingredients:
6 slices applewood (uncured) bacon
12 oz brussels sprouts, trimmed and shredded
1/4 cup sliced almonds, toasted
1/4 cup dried cranberries
for the dressing:
1/4 cup olive oil
1/4 cup apple cider vinegar
1 lemon, juiced
2 tablespoons sugar
freshly ground black pepper
- Preheat your oven to 425. Place bacon on an un-coated cooling rack set on a cookie sheet. Cook bacon for about 15-20 minutes- or until crispy. When done, place bacon on paper towel lined plate to cool.
- To prepare the dressing: whisk together the olive oil, apple cider vinegar, lemon juice, sugar, and black pepper. Set aside.
- Cut bacon into fine bits.
- Reserve a tablespoon of almonds and dried cranberries for garnish.
- Prepare your salad by tossing brussels sprouts with remaining almonds, dried cranberries and bacon, pour dressing on the salad and toss.
- Sprinkle with almonds and dried cranberries. Serve and enjoy!
Note:
To prepare this salad in advance, prep brussels sprouts, cook bacon, and store ingredients separately, assembling the salad before serving.
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