Almond Bacon Brussels Sprouts Salad
Almond Bacon Brussels Sprouts Salad might be a good recipe to expand your salad recipe box. Watching your figure? This gluten free and primal recipe has 348 calories, 15g of protein, and 24g of fat per serving. This recipe serves 6. For $1.97 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. 36 people were glad they tried this recipe. Head to the store and pick up parmesan cheese, brussels sprouts, apple cider vinegar, and a few other things to make it today. It is brought to you by Life Made Simple. From preparation to the plate, this recipe takes roughly 30 minutes. Overall, this recipe earns an excellent spoonacular score of 91%. If you like this recipe, you might also like recipes such as Bacon and Brussels Sprouts Salad, Bacon and Brussels Sprouts Salad, and Brussels Sprouts Bacon Salad.
Servings: 6
Preparation duration: 20 minutes
Cooking duration: 10 minutes
Ingredients:
1 c. sliced almonds, toasted
2 tbsp. apple cider
2 tbsp. apple cider vinegar
4 dozen brussels sprouts
6 slices cooked bacon, chopped
½ teaspoon dijon mustard
1½ tsp. grainy dijon mustard
3 tablespoon extra virgin olive oil
½ tsp. ground black pepper
2 tbsp. pure maple syrup
1/3 c. grated parmesan cheese
¾ tsp. kosher sea salt
1 tbsp. finely minced shallot
Equipment:
chefs knife
mandoline
mixing bowl
canning jar
whisk
Cooking instruction summary:
Using a sharp chef's knife, cut thin ribbons of brussels sprouts (essentially shaving them) or with a mandoline and a cut-resistant glove, shave the brussels sprouts.Combine the brussels sprouts, almonds, bacon, and parmesan in a large serving bowl.In a mason jar or small mixing bowl, combine the shallot, dijon mustards, maple syrup, apple cider vinegar, apple cider, salt, and pepper. If using a mason jar, add the olive oil, place lid on and shake until creamy. If using a bowl, while whisking vigorously, slowly pour in the olive oil. Beat until creamy.Pour over salad, toss, and serve immediately or cover and refrigerate for 30 minutes before serving.
Step by step:
1. Using a sharp chef's knife, cut thin ribbons of brussels sprouts (essentially shaving them) or with a mandoline and a cut-resistant glove, shave the brussels sprouts.
2. Combine the brussels sprouts, almonds, bacon, and parmesan in a large serving bowl.In a mason jar or small mixing bowl, combine the shallot, dijon mustards, maple syrup, apple cider vinegar, apple cider, salt, and pepper. If using a mason jar, add the olive oil, place lid on and shake until creamy. If using a bowl, while whisking vigorously, slowly pour in the olive oil. Beat until creamy.
3. Pour over salad, toss, and serve immediately or cover and refrigerate for 30 minutes before serving.
Nutrition Information:
covered percent of daily need
