Brussels Sprouts Salad with Bacon and Apple Vinaigrette
10 servings
份量15 minutes
活動時間25 minutes
總時間食材
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)
步驟
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!*
營養
每份大小
-
卡路里
292 kcal
總脂肪
24 g
飽和脂肪
4 g
不飽和脂肪
-
反式脂肪
-
膽固醇
12 mg
鈉
148 mg
總碳水化合物
16 g
膳食纖維
3 g
總糖
9 g
蛋白質
5 g
10 servings
份量15 minutes
活動時間25 minutes
總時間