Fall is one of my favorite seasons, partly because of the yummy veggies that are available in the grocery store. Brussel sprouts and kale are two of the best veggies to eat this time of year, offering tons of nutrients and packed with fiber. Add a little bacon and pecorino cheese and whalla - you've got a delicious side dish to pair with just about any protein.
Yields1 ServingPrep Time20 minsCook Time15 minsTotal Time35 mins
Dressing:
2tbspfresh lemon juicestrained
1tbspDijon mustard
1tspfinely minced shallot
1garlic clovefinely diced
⅛tspCeltic sea salt
fresh cracked black pepper to taste
¼cupextra virgin olive oil
Salad:
3cupsthinly sliced kaleremove stems and discard (or save for vegetable stock)
1lbbrussel sproutsfinely shredded
4slices turkey baconchopped (I buy the pre-cooked kind at the grocery store if available)
¼cuproasted almondschopped
½cuppecorino cheesefinely grated
1
Mix the salad dressing ingredients in a mason jar and seal with lid. Shake for a minute or until all ingredients are well incorporated.
2
In a large bowl, add salad ingredients and lightly toss. Drizzle dressing over the top and toss to incorporate. Enjoy!
Nutrition Facts
0 servings
Serving size
Ingredients
Dressing:
2tbspfresh lemon juicestrained
1tbspDijon mustard
1tspfinely minced shallot
1garlic clovefinely diced
⅛tspCeltic sea salt
fresh cracked black pepper to taste
¼cupextra virgin olive oil
Salad:
3cupsthinly sliced kaleremove stems and discard (or save for vegetable stock)
1lbbrussel sproutsfinely shredded
4slices turkey baconchopped (I buy the pre-cooked kind at the grocery store if available)
¼cuproasted almondschopped
½cuppecorino cheesefinely grated
Directions
1
Mix the salad dressing ingredients in a mason jar and seal with lid. Shake for a minute or until all ingredients are well incorporated.
2
In a large bowl, add salad ingredients and lightly toss. Drizzle dressing over the top and toss to incorporate. Enjoy!
