Brussels sprouts have always been one of my favorite veggies- I had never thought of using them as a salad base until I saw the recipe on pinterest! Any salad that combines bacon with healthy goodness is top on my list. Bill and I made the salad based on the directions below and added pepper crusted grilled chicken and some avocado to add some extra protein to make it a full dinner sized meal. I then took the leftovers, exactly as below, to lunch the next day. To make the brussels sprouts a little less rough, I warmed the salad, with dressing, up in the microwave for 30 seconds and the results were delicious!
1 large shallot, minced
½ cup olive oil
salt and pepper
6 slices cooked bacon, chopped
1 bag TJ shredded Brussels Sprouts
1/2 Bag TJ Bagged Salad Mix (I forget the name, but it’s kale, brussels sprouts, cabbage, etc.)
1 cup almonds
1/2 cup grated Pecorino-Romano cheese
Bake bacon in a 400 degree oven for about 25-30 minutes, depending on your oven. Drain excess fat and once cooled, chop the bacon.
Juice the lemon and orange into a large bowl with the minced shallots. Pour the oil into the bowl in a constant stream, whisking to form an emulsion and season generously with salt and pepper. Refrigerate until ready to use.
Using a food processor, coarsely chop the almonds. Combine the shredded brussels sprouts, other greens mixture, ¾ of the almonds, cheese, and bacon. When ready to serve, toss with the dressing and sprinkle remaining almonds, cheese, and bacon on top.
Recipe adapted from Pinch of Yum.