<p>Brussels sprouts  are a crunchy alternative to cabbage or kale salad. Bacon, balsamic vinegar, and prune juice concentrate bring salt and tang to the salad while prunes deliver texture and sweetness.</p>
<p>Brussels sprouts  are a crunchy alternative to cabbage or kale salad. Bacon, balsamic vinegar, and prune juice concentrate bring salt and tang to the salad while prunes deliver texture and sweetness.</p>
Ingredients

    45 ml / 3 tablespoons extra virgin olive oil
    30 ml / 2 tablespoons balsamic vinegar
    10 g / 1 1/2 teaspoons Prune Juice Concentrate
    2 g / 1/2 teaspoon sea salt
    Freshly ground pepper to taste
    5 cups thinly sliced or shaved Brussels sprouts
    1/2 cup Diced Dried Plums
    1/4 red onion, thinly sliced
    5 strips thick cut bacon, cooked until crisp and coarsely crumbled
    35 g / 1/3 cup sliced and toasted almonds

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Instructions

    In a large bowl, whisk together the oil, vinegar, prune concentrate, salt and pepper. Add the Brussels sprouts and toss well to coat. Add the prunes, onion and bacon and toss again. Sprinkle with almonds just before serving. The salad is best served within 1 hour of mixing.

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