Brussels Sprout & Bacon Salad with Cranberries

I may never eat cooked Brussels sprouts again!  Which isn’t really saying much, since I rarely eat cooked Brussels sprouts to begin with.  The point is, I absolutely loved this salad, and kept wondering why I’d never though of using Brussels sprouts in a slaw-like salad before.  They are, after all, a lot like tiny cabbages.

I served this salad for Thanksgiving dinner and I’m planning to serve it again at Christmas.  I think the festive colors will make for a beautiful presentation on my holiday table.  And I love a side dish that isn’t going to take up oven space.  Who knew Brussels sprouts could be so exciting?
 
Brussels Sprout & Bacon Salad with Cranberries
Brussels Sprout & Bacon Salad with Cranberries
Serves 8
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Prep Time
30 min
Total Time
30 min
Prep Time
30 min
Total Time
30 min
279 calories
22 g
7 g
21 g
6 g
3 g
105 g
173 g
14 g
0 g
17 g
Nutrition Facts
Serving Size
105g
Servings
8
Amount Per Serving
Calories 279
Calories from Fat 182
% Daily Value *
Total Fat 21g
32%
Saturated Fat 3g
15%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 14g
Cholesterol 7mg
2%
Sodium 173mg
7%
Total Carbohydrates 22g
7%
Dietary Fiber 4g
15%
Sugars 14g
Protein 6g
Vitamin A
6%
Vitamin C
71%
Calcium
5%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Zest and juice of one lemon
  2. Juice of one orange
  3. 1 large shallot, finely chopped
  4. 1 clove garlic, minced
  5. ½ cup olive oil
  6. 2 teaspoons sugar
  7. Salt and pepper, to taste
  8. 2 dozen Brussels sprouts
  9. 6 slices bacon, cooked and crumbled
  10. 1/2 cup toasted almonds, coarsely chopped
  11. 1 cup dried cranberries
Instructions
  1. In a medium bowl, combine lemon juice and zest, orange juice, shallot, and garlic.
  2. Pour the oil into the bowl in a steady stream, whisking constantly. Continue whisking until mixture is more creamy than transparent. Stir in sugar then season with salt and pepper. Refrigerate until ready to use.
  3. Using a food processor or mandolin, thinly slice the Brussels sprouts (not including the stems) to make a shredded/slaw texture.
  4. When ready to serve, toss the Brussels sprouts with the dressing. Stir in the bacon, almonds and dried cranberries.
beta
calories
279
fat
21g
protein
6g
carbs
22g
more
Let's Dish Recipes http://www.letsdishrecipes.com/
Who Dished It Up First: Adapted from Pinch of Yum 

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Comments

  1. This sounds wonderful. I am going to pin this for my holiday party!

  2. This comment has been removed by the author.

  3. First, let me tell you… I HATE Brussels sprouts. That is, until I made this salad the other day. This was ABSOLUTELY delicious! Instead of shredded sprouts, I made this more as a chopped salad texture. Also used those honey roasted almond slices to kick up the sweetness a notch. Next time I may hold back a little on the shallots (personal preference). Thanks, Danelle, for changing up my boring salad routine!!

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