Brussels Sprouts and Bacon Salad
Seasonal Elevated Salad
This Brussels Sprouts and Bacon Salad combines crisp shaved brussels sprouts, finely chopped almonds, and crumbled Jones Dry Aged Bacon for a fresh, flavorful side with great texture. A tangy apricot-shallot vinaigrette adds just the right balance of sweet and acidic notes. Ideal for fall menus, this salad offers a seasonal, elevated twist on traditional slaw.
Ingredients
| Amount / Quantity | Ingredients |
|---|---|
| 8 teaspoons | apricot jam |
| 6 tablespoons | white wine vinegar |
| 4 | small shallots, finely minced |
| 1 tablespoon | extra virgin olive oil |
| 8 slices | |
| 4 cups | brussels sprouts, shaved |
| 1 cup | almonds, finely chopped |
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Directions
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To make dressing, whisk jam, vinegar, shallots, olive oil, salt and pepper in small bowl. Refrigerate dressing until ready to use.
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Cook bacon according to package instructions; set aside to cool and crumble or chop.
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Trim ends off brussels sprouts and soak in bowl of water 5 minutes. Remove brussels sprouts from water and pat dry. Using a mandolin, shave brussels sprouts into thin slices to make a slaw texture.
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In large serving bowl, toss together crumbled bacon, shaved brussels sprouts and almonds. Toss with salad dressing. Serve immediately.
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