There are so many rich nutrients in Brussels sprouts. They are high in dietary fibre, a great source of omega-3 fatty acids, and an excellent source of vitamin C, K, B6, B1, and folate. Other nutrients found in Brussels sprouts include manganese, choline, copper, potassium, and phosphorus.
If you are anything like my family, knowing all the great benefits of Brussels sprouts doesn't necessarily mean you want to add them to your diet. Brussels sprouts have a bit of a strong taste so if you don't eat them regularly they can be hard to get used to.
I've been on a mission to find great recipes that include all these great nutritious ingredients that the whole family can enjoy. Sometimes the trick to enjoying some of the foods you don't like is the combination of ingredients you prepare them with. This recipe has the winning combination of savory bacon and the sweetness of raisins and maple dijon vinaigrette that will make your family want more Brussels sprouts.
Featuring Recipe By: thehousewifeintrainingfiles.com.
Shaved Brussels Sprout Salad with Raisins & Maple Dijon Vinaigrette
Delicately shaved brussels sprout salad tossed in a simple maple dijon vinaigrette, complete with crisp bacon and sweet raisins!
Serves: 6 - 8 servings
Ingredients: for the salad
- 2 lbs brussels sprouts
- 1 cup walnuts
- 6 slices bacon, cooked and crumbled
- ⅓ cup California Raisins
Ingredients: for the vinaigrette
- ¾ tsp dijon mustard
- 2 Tbsp maple syrup
- 3 Tbsp apple cider vinegar
- 4 Tbsp extra virgin olive oil
- ¾ tsp salt
- ½ tsp pepper
- To make the salad: Holding each brussels sprout by stem end, carefully cut into very thin slices using mandolin or a sharp knife. Add to a large bowl, toss to separate layers.
- In a saute pan, add the walnuts over medium heat, toss around to toast. Once fragrant, 5 mins, remove from the heat and add to brussels sprouts.
- Add the bacon and raisins to the bowl and toss.
- To make the vinaigrette: In a small bowl or small blender, whisk together the dijon, maple, apple cider vinegar, salt and pepper. Slowly add the olive oil and whisk or blend until well combined.
- Toss the salad with the vinaigrette and serve immediately.
* This salad can be prepped ahead of time. Toast the walnuts up to 1 day ahead and store in an airtight container. Slice the brussels sprouts can be sliced up to 1 day ahead and chill, covered. Prepare the dressing up to a week ahead and shake well before each serving. Toss the brussels sprouts with remaining ingredients just before serving.