Bacon And Brussel Sprout Salad Recipe Pinch Of Yum

Bacon And Brussel Sprout Salad Recipe Pinch Of Yum Place the almonds in a food processor and pulse until chopped coarsely. add 3 4 of the almonds, cheese, and bacon to the shredded brussel sprouts; toss to combine. when ready to serve, toss with the dressing and sprinkle remaining almonds, cheese, and bacon over the top. if needed, add a few more tablespoons of olive oil and toss. Instructions. combine the lemon juice, orange juice, 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. slice the brussels sprouts with a mandoline, taking care of your fingers! and slicing them as thin as possible.

Bacon And Brussels Sprout Salad Recipe Pinch Of Yum 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. prep time: 30 mins. cook time: 10 mins. Bacon and brussels sprout salad! perfect side dish for the holidays, with shaved brussels sprouts, chopped bacon, and a light citrus dressing. full. Cook bacon in the oven at 350 or over medium heat in a skillet. while the bacon cooks, shred brussel sprouts over a large mixing bowl using a mandoline slicer. 6 slices cooked bacon, crumbled or chopped; 1 shallot, minced; 4 dozen brussels sprouts; 1 cup almonds; 1 2 cup olive oil; 1 2 tablespoons apple cider, maple, or honey (something for sweetness) 1 cup grated parmesan cheese (asiago or gruyere are also good) 1 2 teaspoon salt and pepper to taste; juice of one lemon; juice of one orange.

Balsamic Bacon Brussel Sprout Salad Cook bacon in the oven at 350 or over medium heat in a skillet. while the bacon cooks, shred brussel sprouts over a large mixing bowl using a mandoline slicer. 6 slices cooked bacon, crumbled or chopped; 1 shallot, minced; 4 dozen brussels sprouts; 1 cup almonds; 1 2 cup olive oil; 1 2 tablespoons apple cider, maple, or honey (something for sweetness) 1 cup grated parmesan cheese (asiago or gruyere are also good) 1 2 teaspoon salt and pepper to taste; juice of one lemon; juice of one orange. 1. in a large salad bowl, combine the shredded brussels sprouts, cheese, hazelnuts, and pomegranate arils. 2. cook the bacon in a large skillet over medium heat until crisp. drain onto a paper towel. wipe the skillet clean. 3. to make the vinaigrette. Toast the hazelnuts. place a large skillet over medium low heat. add in hazelnuts and toast for 2 3 minutes until nice and golden and fragrant. remove from the pan and set aside. cook the bacon. add bacon to a large skillet or pan and place over medium heat, cook bacon on both sides until crispy and golden brown.