Wednesday, March 11, 2015

Brussels Sprout Salad

Mother nature finally seems to be on our side. The snow is melting, the air is warmer and I think spring is near by. Warmer weather makes me anxious for more time outdoors and all the fresh produce that comes with spring and summer.

I find myself craving salads about this time of year. Lighter meals trade places with those hearty casseroles. Salads like this one are my favorite! And before you tell me you hate brussels sprouts, you need to at least try this dish. It reminds me of the ever so famous broccoli salad. Except the dressing is so light, almost to where you don't even know it's there.

This salad definitely gets better with time, but make sure to eat it up within a few days. The apples will get a little soft. My own girls even liked it, except for one. I'll take it though...and keep trying.

Brussels Sprout Salad

9 oz bag shaved Brussels sprouts (I found these at my local Target in the produce. If you can't locate any, just try shredding whole sprouts in a food processor)
5 slices cooked bacon
2 tbsp reserved bacon fat
1/2 red onion, sliced
1/3 cup white wine vinegar
3 tbsp raw honey
2 tbsp stone ground Dijon mustard
1 apple, sliced thinly

In a medium pan, heat reserved bacon fat. Add in onion and let cook for about two minutes, just until tender. Add in vinegar, honey and mustard. Whisk together until combined, let cook together for one minute.

Dump brussels sprouts into a medium sized bowl. Drizzle onion mixture over top and toss all together. Add in crumbled bacon and sliced apple, mix together well.

You may serve immediately but I recommend letting salad ingredients marinate for a few hours. Store in fridge for up to three days.

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