CraigC
Guru
Ingredients
16 oz fresh Brussels sprouts, trimmed and halved
1 sweet, crisp apple
4 slices thick-cut bacon, thinly sliced
1/2 cup matchstick carrots
1/3 cup dried mixed fruit (or raisins)
1/4 cup lemon vinaigrette
1 teaspoon pepper
1/4 cup blue cheese, crumbled
Directions
1) Trim and halve Brussels sprouts. Core apple and cut into 1/2-inch cubes. Slice bacon and place in large sauté pan on medium heat (wash hands). Cook bacon 6–8 minutes, stirring occasionally, or until crisp. Remove bacon from pan (reserving 2 tablespoons bacon drippings in pan).
2) Increase heat to medium-high and add sprouts to pan. Cook 2–3 minutes, stirring occasionally, or until browned. Stir in apples, carrots, and dried fruit. Cook and stir 2–3 minutes or until vegetables are crisp-tender. Stir in vinaigrette and pepper until well coated and warm.
3) Divide salad among serving plates. Sprinkle with cheese and reserved bacon. Serve.
16 oz fresh Brussels sprouts, trimmed and halved
1 sweet, crisp apple
4 slices thick-cut bacon, thinly sliced
1/2 cup matchstick carrots
1/3 cup dried mixed fruit (or raisins)
1/4 cup lemon vinaigrette
1 teaspoon pepper
1/4 cup blue cheese, crumbled
Directions
1) Trim and halve Brussels sprouts. Core apple and cut into 1/2-inch cubes. Slice bacon and place in large sauté pan on medium heat (wash hands). Cook bacon 6–8 minutes, stirring occasionally, or until crisp. Remove bacon from pan (reserving 2 tablespoons bacon drippings in pan).
2) Increase heat to medium-high and add sprouts to pan. Cook 2–3 minutes, stirring occasionally, or until browned. Stir in apples, carrots, and dried fruit. Cook and stir 2–3 minutes or until vegetables are crisp-tender. Stir in vinaigrette and pepper until well coated and warm.
3) Divide salad among serving plates. Sprinkle with cheese and reserved bacon. Serve.
