Organic Bacon and Brussels Sprout Salad

I love this salad because it can stand the test of time (in your fridge that is). Brussels sprouts are a hearty veggie that will last for days without spoiling, making this a perfect dish to prep ahead of what will surly be a busy week.

Brussels sprouts are considered a cruciferous vegetable, these high fibre beauties not only help keep the pipes working well, but they contain levels of Indole- 3- Carbinol (I3C), a compound that has been shown to positively alter estrogen in women- so perfect for those of you suffering from weight issues, PCOS and other hormonal imbalances.

For a perfect meal, pair with my tasty Apple Butter-Nutty Squash Soup

Ingredients for Salad

For the dressing:
  • juice of one lemon
  • juice of one orange
  • 1tbsp honey or agave
  • 2-3 tablespoons apple cider (not vinegar, just regular apple cider! for sweetness!)
  • 1 shallot, minced
  • ½ cup olive oil
  • ½ teaspoon salt and pepper to taste
For the salad:
  • 4 dozen brussels sprouts
  • 1 cup almonds
  • 6 slices organic cooked bacon, crumbled or chopped
  • 1 cup grated Parmesan cheese (Asiago or Gruyere are also good) *optional

 

Directions

  1. Combine the lemon juice, orange juice, agave/honey apple cider, and shallots in a small bowl. Add the olive oil in a steady stream and whisk for a minute or two, until it becomes creamy-looking.
  2. Slice the brussels sprouts with a mandoline, taking care of your fingers! and slicing them as thin as possible. This works best when you hold the stem, slice from the top, and stop with a little bit left at the bottom, discarding the remaining bottom stem part since it’s not very leafy anyway. The thinner the shreds, the better the salad! Toss the shreds and loosen them with your fingers to they separate and fluff a little bit.
  3. Pulse the almonds in a food processor until finely chopped.
  4. Toss the brussels sprouts, almonds, bacon, and dressing together. Serve salad immediately or store covered in the fridge.

Let me know what you think in the comments below!

 

 

 

*Recipe adapted from pinchofyum.com

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