I can't believe it's taken me so long to post this recipe. I've made it so many times I was sure I already posted it. I'm not joking when I say I've eaten it almost every day for lunch or dinner for three weeks. I LOVE this salad. SO good and so healthy!!
Although I'm a huge fan of romaine lettuce and spinach, shredded brussel sprouts is becoming my "lettuce" of choice because I can shred the whole bag and then it stays fresh and crisp in a big bowl in the fridge for the week. I just chop off the ends, pull off the outer leaves, wash, and then throw the whole thing into my food processor with the shred attachment. So simple.
Serves 6:
30-40 brussels sprouts (makes about 4 cups shredded)
6 slices bacon (not enough....try at least 1 lb!)
1 cup pomegranate arils
⅓ cup almonds, sliced or slivered
½ cup freshly grated Pecorino Romano cheese
For the dressing
1 shallot, chopped
juice of one orange
juice of one lemon
½ teaspoon salt
1 tablespoon honey
2 tablespoons Greek yogurt (I used about 1/2 cup...I like my dressing creamy!)
⅓ cup oil
up to 2 tablespoons water
I also added a tbsp. of tahini and some minced garlic
Fry the bacon over low heat until crispy. Drain on paper towels; crumble and set aside. Shred or slice the brussels sprouts.
Toss the brussels sprouts, bacon crumbles, pomegranate arils, almonds, and cheese together.
Place all the dressing ingredients in a food processor and pulse until creamy. Add the water as needed for consistency. Toss the salad with the dressing and serve immediately.
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