Mom’s Shaved Brussels Sprout and Bacon Salad

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Imagine waiting over 30 years to find something. That’s how long it took my mom to finally convince me that Brussels sprouts (which are one of the most nutritious foods in existence) are actually edible. As a kid, I remember them being one of her favorite vegetables. But to me, they always smelled like hot garbage and I wouldn’t touch them!

When I went to Easter dinner at my mom’s house this year, she convinced me to finally try Brussels sprouts — this time, they were raw — and Paleo! And I was shocked to find that I loved them. I mean, the addition of bacon didn’t hurt, but still…
So here’s my mom’s Brussels sprouts salad recipe, dressed up just a little because I had to have a bit fun with it on my own.

Brussels Sprout and Bacon Salad Ingredients

  • 1/2 a large naval orange
  • 1/8 cup extra virgin olive oil
  • 1/8 cup apple cider vinegar
  • 1/2 teaspoon poppy seeds
  • 1/3 cup sliced almonds
  • 1/2 cup diced green apple
  • 1/4 cup dried cranberries
  • 4 cups shredded brussels sprouts
  • 4 slices applewood-smoked bacon

Brussels Sprout and Bacon Salad Directions

Squeeze the juice of the orange into a small mixing bowl and add the next 3 ingredients (through poppy seeds), stirring thoroughly. Set aside to let the flavors meld.

In a large bowl, combine the shredded Brussels sprouts with the cranberries and diced apple.

In a saute pan, cook the bacon your favorite way — I typically fry mine for about 6 minutes until it’s just over the line of crispy versus chewy. Remove the bacon from the pan just before it looks done — the oils from the fat on the bacon will continue to cook for a minute or so after it’s removed from the pan. Place it on a paper towel to cool.

Add the almonds to the same pan, cooking them for about a minute in the bacon drippings. Then add the almonds to the salad. Give the bacon a rough chop and add it, as well.

Dress the salad with the citrus and poppy seed vinaigrette and allow to sit for at least 10 minutes before serving.

Feeling brave? Challenge yourself to make more nutrient-packed veggies go from edible to crave-able. Check out our list of the 10 Healthiest Veggies You Should Eat More!

Mom’s Shaved Brussels Sprout and Bacon Salad

Mom’s Shaved Brussels Sprout and Bacon Salad

Ingredients

  • 1/2 a large naval orange
  • 1/8 cup extra virgin olive oil
  • 1/8 cup apple cider vinegar
  • 1/2 teaspoon poppy seeds
  • 1/3 cup sliced almonds
  • 1/2 cup diced green apple
  • 1/4 cup dried cranberries
  • 4 cups shredded brussels sprouts
  • 4 slices applewood-smoked bacon

Instructions

    Squeeze the juice of the orange into a small mixing bowl and add the next 3 ingredients (through poppy seeds), stirring thoroughly. Set aside to let the flavors meld.

    In a large bowl, combine the shredded Brussels sprouts with the cranberries and diced apple.

    In a saute pan, cook the bacon your favorite way — I typically fry mine for about 6 minutes until it’s just over the line of crispy versus chewy. Remove the bacon from the pan just before it looks done — the oils from the fat on the bacon will continue to cook for a minute or so after it’s removed from the pan. Place it on a paper towel to cool.

    dd the almonds to the same pan, cooking them for about a minute in the bacon drippings. Then add the almonds to the salad. Give the bacon a rough chop and add it, as well.

    Dress the salad with the citrus and poppy seed vinaigrette and allow to sit for at least 10 minutes before serving.

Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 545 Total Fat: 32g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 25g Cholesterol: 23mg Sodium: 456mg Carbohydrates: 53g Net Carbohydrates: 0g Fiber: 13g Sugar: 28g Sugar Alcohols: 0g Protein: 20g
The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands for more precise nutrition information.

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