Bacon and Brussels Sprouts Salad
I LOVE Brussels sprouts. I liked them even before everyone started roasting them with bacon and it was cool to like them. In my early twenties I used to buy individual packages of frozen sprouts and cook them in the microwave. They were always just like tiny cabbages to me, which is also one of my favorite veggies.This recipe is addictive in the best way. I made it for Thanksgiving years ago and it has become a fall tradition in our family. The cold salad goes great with a warm Thanksgiving meal. This salad also holds up so well for days in the fridge so it's great to snack on all week when you are working through your Thanksgiving leftovers.
Thanksgiving Brussels Sprouts Salad
Juice of one large orange
1 large shallot minced
1/2 cup olive oil
1 tsp salt
5 cups of shredded Brussels sprouts ( this is two small packages if pre-made)
1/2 cup sliced almonds
1/2 cup parmesan cheese ( optional or use diary free part to make dairy free)
6 slices of cooked bacon crumbled
1) If your brussels sprouts are not already shredded, trim the ends of the sprouts and use the flat disc on your food processor to shred them, or shred by hand using box grater.
2) Cook the bacon in the microwave or pan until crispy and remove.
3) In a small bowl combine the olive oil, juice from the orange, salt, and minced shallot. Whisk to combine.
4) In a large bowl combine the brussels sprouts, almonds, parmesan (if using), and dressing. Toss to combine. Place in refrigerator until ready to serve.
5) When ready to serve sprinkle the bacon over each serving.
This salad will keep for 4 days covered in the refrigerator. I recommend serving the bacon on the side so that the leftovers will keep better.
*recipe adapted from Pinch of Yum
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