Here's another Paleo-friendly salad that will prove to be a family favorite. With bacon, apples, walnuts and a tangy mustard dressing, these Brussels sprouts will grab their taste buds from the first bite.
Warm Brussels Sprouts and Bacon Salad
1 cup walnut halves, roughly chopped
6 strips thick cut bacon
1/4 sweet & spicy mustard
1/4 cup extra virgin olive oil
2 TBS Bragg's raw apple cider vinegar
3 TBS fresh squeeze lemon juice
1/2 tsp freshly ground black pepper
1 1/2 pounds Brussels sprouts, sliced
1 Granny Smith apple, diced
4 green onions (scallions), chopped
1-2 TBS bacon drippings
Place bacon on rack on cookie sheet and place in cold oven. Heat oven to 400 degrees, cooking bacon 8-10 minutes on each side or until crisp. Cut into small pieces. Reserve drippings.
Whisk together mustard, EVOO, vinegar, lemon juice and pepper.
Preheat large skillet or wok over medium heat and add the bacon drippings. Add Brussels sprouts and apples, and saute until wilted and slightly browned. Mix in the walnuts, bacon and scallions and toss with mustard mixture. Serve warm.
Warm Brussels Sprouts and Bacon Salad
1 cup walnut halves, roughly chopped
6 strips thick cut bacon
1/4 sweet & spicy mustard
1/4 cup extra virgin olive oil
2 TBS Bragg's raw apple cider vinegar
3 TBS fresh squeeze lemon juice
1/2 tsp freshly ground black pepper
1 1/2 pounds Brussels sprouts, sliced
1 Granny Smith apple, diced
4 green onions (scallions), chopped
1-2 TBS bacon drippings
Place bacon on rack on cookie sheet and place in cold oven. Heat oven to 400 degrees, cooking bacon 8-10 minutes on each side or until crisp. Cut into small pieces. Reserve drippings.
Whisk together mustard, EVOO, vinegar, lemon juice and pepper.
Preheat large skillet or wok over medium heat and add the bacon drippings. Add Brussels sprouts and apples, and saute until wilted and slightly browned. Mix in the walnuts, bacon and scallions and toss with mustard mixture. Serve warm.
