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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.
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.
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
Prunes have long been used on cheese plates and chocolate desserts, but there’s a number of other ways to leverage their mellow, sweet flavor in both sweet and savory applications.
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