Brussels Sprouts and Bacon Salad
A Fall Salad Worth Putting on the Menu
Shaved brussels sprouts, crumbled Jones Dry Aged Bacon, and finely chopped almonds tossed in a house-made apricot shallot vinaigrette. A gluten-free side salad with real texture and seasonal versatility that works as well on a fall dinner menu as it does on a buffet line.
Ingredients
- 8 teaspoons apricot jam
- 6 tablespoons white wine vinegar
- 4 small shallots, finely minced
- 8 slices Jones Dairy Farm Dry Aged Bacon
- 4 cups brussels sprouts, shaved
- 1 cup almonds, finely chopped
Directions
To make dressing, whisk jam, vinegar, shallots, olive oil, salt and pepper in small bowl. Refrigerate dressing until ready to use.
Cook bacon according to package instructions; set aside to cool and crumble or chop.
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.
In large serving bowl, toss together crumbled bacon, shaved brussels sprouts and almonds. Toss with salad dressing. Serve immediately.
This recipe features
Raw Hickory Smoked Bacon
This recipe features
Raw Cherrywood Smoked Bacon – 9/11
This recipe features
Raw Cherrywood Smoked Bacon – 14/18
This recipe features
Raw Hickory Smoked Bacon
This recipe features
Raw Cherrywood Smoked Bacon – 9/11
This recipe features
Raw Cherrywood Smoked Bacon – 14/18
