Brussels & Bacon Salad w/ Basil Cider Dressing
Yum! I'm making this.
Prep Time: 10 min
Cook Time: 10 min
This is the perfect time of year for a recipe using our basil cider dressing. The leaves are just starting to turn a yellow hue and the nights are a bit cooler. This rustic style brussel sprout and bacon salad is served warm with shredded green apple, raisins and walnuts.
1 pound Brussel Sprouts
6 rashes of thick cut bacon
2 large green granny smith apples
1/4 cup raisins
1/4 cup walnuts
1/2 bottle Wozz! Basil Cider Dressing
Salt & Pepper to taste
1/2 lemon squeezed (to keep apple from browning)
In a food processor (or with a mandolin) slice brussel sprouts and set aside in large bowl.
Switch food processor blade to shred and shred apples, squeeze extra juice from apples and place in separate bowl. Squeeze a bit of lemon juice over apples to keep from browning.
Slice bacon into pieces. In large skillet on medium high heat, cook bacon until crisp (don't over cook). Once cooked, remove from pan and place on paper towel to drain.
While leaving remaining bacon fat in pan, on low heat, add brussel sprouts and stir. Cook on low heat for approx 4-5 minutes. Turn heat off. Add 1/2 bottle Wozz! Basil Cider Dressing, walnuts and raisins and combine. Stir in shredded apple. Season with salt and pepper. Transfer to large bowl and cover with aluminum foil until ready to serve.
If desired: Drizzle with a little extra basil cider dressing right before serving.