A Salad Of Sprouts Bacon And Pecans Recipes
BRUSSELS SPROUT SALAD WITH BACON & PECANS
Shaved Brussels sprouts salad tossed with bacon, chopped pecans and Parmesan cheese. Tossed with a lemon-maple vinaigrette. Perfect for Thanksgiving!
Provided by Michelle
Categories Salad
Time 20m
Number Of Ingredients 10
Steps:
- In a large bowl, toss together the Brussels sprouts, bacon, pecans and grated Parmesan cheese.
- In a small bowl, whisk together the lemon juice, maple syrup, olive oil, shallot, salt and pepper until thoroughly combined. You can also place the ingredients in a glass jar and shake well to combine.
- Pour the dressing over the salad and toss to ensure that all of the ingredients are evenly moistened.
- The salad can be served immediately, or refrigerated for up to 4 hours before serving (if making further in advance, see notes below). Top with shaved Parmesan before serving.
Nutrition Facts : Calories 371 kcal, Carbohydrate 17 g, Protein 11 g, Fat 30 g, SaturatedFat 7 g, Cholesterol 24 mg, Sodium 343 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving
PECAN BACON
Steps:
- Preheat oven to 375°. Place bacon in a single layer in a foil-lined 15x10x1-in. baking pan. Bake until lightly browned, 16-18 minutes., Remove bacon from pan. Discard drippings from pan, wiping clean if necessary., In a shallow bowl, mix remaining ingredients. Dip both sides of bacon in brown sugar mixture, patting to help coating adhere; return to pan., Bake until caramelized, 8-10 minutes longer. Remove immediately from pan.
Nutrition Facts : Calories 142 calories, Fat 12g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 186mg sodium, Carbohydrate 4g carbohydrate (4g sugars, Fiber 0 fiber), Protein 4g protein.
A SALAD OF SPROUTS, BACON, AND PECANS
Raw cabbage, especially the tight, white variety, would be good here if the idea of raw sprouts doesn't grab you.
Yield enough for 2 as a light lunch dish
Number Of Ingredients 9
Steps:
- Preheat the broiler. Broil the bacon until lightly crisp. Drain on paper towels, then cut into wide strips. Trim the sprouts and slice them very thinly. Scrub the carrot and peel it into long shavings with a vegetable peeler. Finely slice the green onions. Toast the pecans in a dry, nonstick pan for a couple of minutes until warm and fragrant.
- Put the yogurt into a bowl, beat in the oils with a small whisk or fork, and season with salt and black pepper. Chop the parsley leaves, discarding the stalks, and stir in. Toss the sprouts, carrot, green onions, bacon, pecans, and dressing together. Check the seasoning and serve.
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