CHOPPED BRUSSELS SPROUTS SALAD WITH CREAMY SHALLOT DRESSING
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Recipe Modified from: pinchofyum
Ingredients
  • 30-40 brussels sprouts (makes about 4 cups shredded)
  • 6 slices gluten free bacon
  • 1 cup pomegranate arils
  • ⅓ cup almonds
  • ½ cup freshly grated Pecorino Romano cheese
  • For the dressing
  • 1 shallot, chopped
  • juice of one orange
  • juice of one lemon
  • ½ teaspoon salt
  • 1 tablespoon honey
  • 2 tablespoons Greek yogurt
  • ⅓ cup oil
  • up to 2 tablespoons water
Instructions
  1. Fry the bacon over low heat until crispy. Drain on paper towels; crumble and set aside.
  2. Shred or slice the brussels sprouts. I've found the absolute best way to do this is with a handy dandy mandoline - slice them super thin and then break the layers apart with your hands. Fluff it up a little and you'll get a delicate shredded texture.
  3. Prep the pomegranate seeds. Place the almonds in a food processor and pulse until finely chopped. Toss the brussels sprouts, bacon crumbles, pomegranate arils, almonds, and cheese together.
  4. Place all the dressing ingredients in a food processor and pulse until creamy. Add the water as needed for consistency. Toss the salad with the dressing and serve immediately.
Recipe by Make Mine Gluten Free at https://www.makemineglutenfree.com/chopped-brussels-sprouts-salad-with-creamy-shallot-dressing/