Brussels sprouts are one of my favorite vegetables. When combined with bacon, you can’t beat them. The original recipe for this salad was inspired by a Mark’s Daily Apple recipe, but I modified the ingredients to make it dairy-free and more to my liking. This was the first time I made this salad and it was delicious! It reminds me of hot kale, which is a similar dish I make frequently. I will definitely be adding this to my side dish rotation more often. The shaved Brussels sprouts and bacon salad would go great with a few of the recipes I’ve posted like marinated flank steak, lemon basil chicken, or lemon pepper salmon.
If you are a mustard fan, like myself, I highly recommend trying Lowensenf Mustard, Extra Hot. You can buy it on Amazon here. I’ve also found it at my local grocery store. I used Lowensenf in my dressing mix and it was delicious. I always buy the “extra hot” version, but for reference I don’t think it is that hot at all. The original recipe for this salad called for avocado oil (which I have never cooked with, but want to try), but I already had olive oil on hand so I substituted with that.
Shopping List:
- 14 oz. of shaved Brussels sprouts (I bought the 10 oz. bag of shaved Brussels sprouts from Trader Joe’s and then added about 4 oz. of fresh Brussels sprouts cut into fourths)
- 6 slices of bacon, chopped
- 1/2 cup fresh parsley, chopped
Dressing Ingredients…
- 3 tablespoons olive oil
- 2 tablespoons bacon drippings
- 2 1/2 teaspoons fresh lemon juice
- 1 teaspoon spicy brown mustard (I recommend Lowensenf Mustard, Extra Hot)
Instructions:
- Cook bacon in a non-stick skillet over medium heat until browned and crisp, about 8-10 minutes.
- Remove the cooked bacon from the pan and place on paper towel to absorb excess grease. Leave the bacon drippings in the pan to use for the dressing.
- In a large bowl, combine Brussels sprouts, cooked bacon, and parsley. Toss with dressing then serve.
No Comments