Brussels Sprouts Salad with Bacon and Apple Vinaigrette
10 servings
porções15 minutes
tempo ativo25 minutes
tempo totalIngredientes
3 Tbsp apple juice
3 Tbsp apple cider vinegar (or lemon juice)
1 Tbsp mustard (brown or dijon)
1 1/2 tbsp date paste (or syrup, *or pure maple syrup or honey, use date paste* for Whole30)
1/2 tsp cinnamon
1/2 tsp onion powder
1/2 cup light olive oil (or avocado oil)
Sea salt and black pepper to taste
1 lb brussels sprouts (raw, shredded, sliced very thinly or pre-shredded Brussels sprouts)
8 slices nitrate free bacon (sugar free for Whole30, cut into pieces)
1 tbsp rendered bacon fat
2/3 cup hazelnuts (chopped, or nuts of choice)
Sea salt (for nuts)
1 med apple (chopped)
2 tsp lemon juice
1/2 cup dried cranberries (fruit-sweetened for Whole30)
Instruções
Have all ingredients prepped and ready to go before beginning.
Heat a large skillet over medium high heat, add bacon pieces. Cook until crisp, stirring to evenly brown, then remove with a slotted spoon to drain on paper towels, save the bacon fat.
Place shredded Brussels sprouts in a large bowl and toss with bacon and 1 tbsp rendered bacon fat.
Meanwhile, heat the same skillet over medium heat and add the nuts, sprinkle with sea salt. Cook 3-5 minutes, stirring, until toasty, careful not to burn.
Toss the nuts with the Sprouts and bacon, then add the chopped apples. Sprinkle with lemon juice, then add the cranberries and toss.
To make the dressing, place all ingredients except for salt and pepper in a tall jar or container and use an immersion blender to combine. Taste, then add salt and pepper.
Toss about half the dressing with the salad, leaving the rest to serve with as extra. Serve and enjoy!*
Nutrição
Tamanho da Porção
-
Calorias
292 kcal
Gordura Total
24 g
Gordura Saturada
4 g
Gordura Insaturada
-
Gordura Trans
-
Colesterol
12 mg
Sódio
148 mg
Carboidrato Total
16 g
Fibra Dietética
3 g
Açúcares Totais
9 g
Proteína
5 g
10 servings
porções15 minutes
tempo ativo25 minutes
tempo total