Creamy Shredded Brussels Sprout Salad

Crispy bacon, Parmesan, and pomegranate seeds mixed in a bowl of shredded Brussels sprouts then tossed with a creamy dressing—how could you go wrong? This dish is beautiful to look at as well as tasty.

Here is a link to my blog for pictures: Apron Warrior Blog

Ingredients

Salad

• 1.5 lbs of Brussels sprouts
• 5 slices of Bacon
• 1/4 cup Pomegranate seeds
• Shredded parmesan cheese

Dressing

• 2 tsp Lemon zest
• 1/2 cup Lemon juice
• 1 Garlic clove, minced
• 1 cup Extra light tasting olive oil
• 1 TB Dijon mustard
• 3 shakes of Tabasco
• 1/2 tsp salt
• 1/2 tsp pepper
• 2/3 cup parmesan cheese

Instructions

• Dice and cook bacon until crispy. Set on towel to remove excess oil and allow to cool. Set aside.
• Cut off the ends of the brussels sprouts and remove any bad looking outer leaves.
• Shred the brussels sprouts in a food processor or slice thinly by hand. Set aside.
• In a blender, combine all the dressing ingredients and blend until combined.
• Drizzle dressing (you will have some dressing left over) on top of shredded brussels sprouts and add bacon to the mix. Toss until brussels sprouts are coated.
• Place in serving bowl and sprinkle pomegranate seeds and shredded parmesan cheese on top. *Serve immediately.

bon appetit