SOUTHWEST BREAKFAST BOWL
Prep time: 10 minutes Cook Time: 20 -25 minutes
4 servings
BACON AND BRUSSELS SPROUT SALAD
Featuring
BACON AND BRUSSELS SPROUT SALAD
Ingredients:
- 4 slices Hatfield® Thick Cut Bacon
- 2 lb Brussels sprouts
- ¼ cup almonds, slivered
- ¼ cup dried cranberries
- 1 Tbsp shallots, chopped
- ¼ cup red wine vinegar or white balsamic vinegar
- 1 Tbsp olive oil
- 1 Tbsp honey or agave nectar
- 1 Tbsp Dijon mustard or whole grain mustard
- 1 red apple, chopped
Preparation:
- Cook bacon in a large skillet over medium heat until crisp. Remove and place on a paper towel to drain. Reserve 3 Tbsp of bacon grease for dressing.
- Slice Brussels sprouts thinly. Add to large bowl with almonds and bacon, then set aside.
- With the reserved bacon grease, over medium heat, sauté shallots until tender, approximately 2 minutes.
- Remove pan from heat and whisk in vinegar, honey, mustard, salt, and pepper.
- Return pan to heat and whisk until dressing is combined.
- Pour dressing over Brussels sprouts mixture, then toss well to coat. Add more salt and pepper if necessary.
- Add chopped apple and toss again.
Course:
Brunch Dinner Lunch
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