Saturday, April 5, 2014

Chopped Brussels Sprouts Salad

Yes, I have what might be termed an addiction to brussels sprouts. Now that spring has sprung, though, I'm less inclined to roast the heck out of them and find myself craving salads with bright flavors.

Trader Joe's sells shaved brussels, and they are absolutely perfect for throwing together a quick chopped salad (without the chopping/shredding).

I adapted this one from Pinch of Yum… the photo has had me drooling every since I stumbled upon it on Pinterest.

I made the recipe close to how it's written, but subbed green onions for the shallots in the dressing. I also skipped the cheese and reduced the honey in the dressing a little. I found the latter plenty sweet and absolutely delicious. I will be definitely be breaking it out again for other salads (and didn't find mine needed extra water, as the recipe suggests).

I actually enjoyed this salad for 3 different lunches this week. I threw some diced avocado and chopped artichoke hearts in the other day, but was rushing and didn't have time to snap a good photo. I'd definite suggest adding either or both if you like 'em…

Chopped Brussels Sprouts Salad
adapted from Pinch of Yum

4 cups shredded brussels sprouts
6 slices nitrite-free bacon
1 cup pomegranate seeds
1/3 cup sliced almonds

2 chopped green onions
juice of one lemon
juice of one orange
1/2 tsp. salt
1/2 tbs. raw honey
2 tbs. Greek yogurt
1/3 cup avocado or olive oil
additional water (up to 2 tbs., if needed)

Cook bacon until crisp. Remove to a paper towel to drain, then crumble.

Put brussels sprouts in a large bowl with pomegranate seeds, almonds and crumbled bacon.

For dressing combine all ingredients in a blender or food processor. Add water if you want or need to thin it out a little. Taste for seasoning.

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