Apple Bacon Brussel Sprout Salad
6:00:00 AM
I never grew up eating brussel sprouts. I know that they have a bad rap, so I'm pretty glad I missed that vegetable scar. However, since it wasn't a vegetable I was familiar with, I pretty much ignored it until last year when a coworker brought a salad with the brussel sprouts raw. If you've never had raw brussel sprouts, they are a milder version of cabbage. Since I'm all about introducing new vegetables to my family, I decided to make a sweet-salty dressing (featuring bacon - always welcome in my house!) and add it to brussel sprouts. The results? Everyone tried it, and my pickiest eater actually did pretty well with it! I would love to add it to our Thanksgiving day dinner...we'll see if they like it that much!
Here's what you need:
1 lb brussel sprouts
3 tablespoons extra virgin olive oil
2 tablespoons apple juice
1/2 tablespoon apple cider vinegar
1 1/2 tablespoon real bacon bits/bacon crumbles
1/2 tablespoon parmesan cheese, grated from a block, not from the can. More for garnish if desired.
Wash brussel sprouts.
Remove loose and damaged leaves. Cut in half lengthwise and then slice thinly crosswise.
I just used a knife, but you can use a mandoline. Whisk together olive oil, juice, and vinegar until combined. Fold in bacon into the dressing. Toss the dressing with the brussel sprouts and grate cheese on top.
Serve with more parmesan cheese if desired. Makes 8-10 servings. Enjoy!
Remove loose and damaged leaves. Cut in half lengthwise and then slice thinly crosswise.
I just used a knife, but you can use a mandoline. Whisk together olive oil, juice, and vinegar until combined. Fold in bacon into the dressing. Toss the dressing with the brussel sprouts and grate cheese on top.
Serve with more parmesan cheese if desired. Makes 8-10 servings. Enjoy!
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