Brussels Sprouts and Bacon Salad

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.

Serve warm!

Brussels Sprouts and Bacon Salad

Ingredients:

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!

Servings: 4