Hey everyone. First I need to apologize for being MIA for practically a month. And apologize because after this post, I might be MIA for a while. I’m currently dealing with some personal family issues and haven’t been in the mood for blogging. It’s been a tough few weeks and I have a strong feeling it will only get tougher.
But for now, I want to leave you with a recipe I actually put together way back on Cinco de Mayo. Jake came home from work soon after I posted my last brussels sprouts recipe and mentioned he had eaten a brussels sprout salad for lunch. Which got my creative juices flowing.
Brussels Sprouts and Kale Salad with a Sweet Dijon Dressing
Ingredients for salad:
- 1 bunch kale, de-veined, torn into bite size pieces
- 1/2 bag of shredded brussels sprouts (I buy mine at Trader Joes. Can also buy a bunch of brussels sprouts yourself and chop but the bag from TJ was easier)
- 5 oz of pecans (or another type of nut)
- 1 package of nitrate free bacon, chopped
Ingredients for salad dressing:
- 3 tsp of dijon mustard
- 5 tsp of maple syrup
- 3 tablespoons of apple cider vinegar
- 5 tablespoons of olive oil
Chop your bacon into bite sized pieces. Cook them in a hot pan until crispy. It takes about 10 minutes. Keep in mind that as the bacon cooks, the pan will fill up with the bacon fat. It will get messy but it’s worth it.
Once the bacon is cooked, drain out the bacon fat and put bacon on a plate covered in a paper towel to dry/cool.
For the kale, rip off the hard vein in the middle and tear the leaves into bite sized pieces. Pour a little olive oil and massage it into the leaves. You will feel the leaves actually get softer as you massage. Then add the rest of the salad ingredients.
For the dressing, I used a mason jar but you could probably just use a bowl if you wanted. I put all of the ingredients in the jar and then gave it a good shake.
I really enjoyed this salad and will probably make it many more times. I really wanted the sweet dressing to mix with the savory bacon and cut down on the bitterness of the kale and brussels sprouts. Let me know what you guys think.