I decided to serve C+C Marriage Factory's Brussels Sprouts and Bacon Salad as a side dish to their Brown Sugar and Balsamic Glazed Pork Loin. I thought it looked good, and when I noticed it was made from Brussels Sprouts, I thought, "hmm...that's interesting, I'll give it a try!" So, I did, it it was good! I'm thinking I might try it again w/ cabbage. It tasted and looked a lot like cabbage once it was all chopped up. I think I might like the cabbage a bit better b/c the Brussels sprouts are a little bitter tasting in comparison. But, still really good and a great way to use Brussels sprouts if you have 'em!
Saute Brussels sprouts, I also went ahead and added the walnuts to brown those a little bit too.
Mix in the bacon and dressing.
Brussels Sprouts and Bacon Salad
2 tablespoons cider vinegar
1 tablespoon brown sugar
1 tablespoon walnut oil (or oil of your choice, or apple cider)
4 slices thick cut bacon
1 pound Brussels sprouts, trimmed and shredded (you can use the shredding blade on a food processor)
1/2 cup toasted chopped walnuts
kosher salt, to taste
fresh ground black pepper, to taste
In a small bowl, whisk together vinegar, sugar, and oil; set aside.
In a large skillet, cook bacon until crisp. Remove bacon, cut or crumble into pieces, and set aside. Pour off all but 2 tablespoons of drippings in pan (if there aren’t enough drippings to equal 2 tbsp, add a little butter or oil).
Heat drippings over medium-high then add shredded Brussels sprouts. Cook, stirring constantly, for 3 to 5 minutes, or until just tender. Remove from heat and stir in bacon, walnuts, and dressing. Season with salt and pepper to taste. Serve warm. Enjoy!