Growing up I despised Spinach or any other leafy green. I had a babysitter who would force me to eat sautéed spinach and bologna at an early age. Luckily I’ve gotten past my hate for spinach because it is one of my favorites along with Brussels sprouts. Those didn’t make it to my palate until my late 20s. I wouldn’t even try them and I certainly didn’t want to take any part in cooking them either.
After a couple skillet recipes mixed in with some bacon I’ve come around to Brussels sprouts and all their green glory. I mean doesn’t everything end up tasting better with a little bacon fat rendered into it?
This past week I made a Four Seasons Beef and Brussels Sprouts recipe for a cooking segment. After trying Brussels sprouts raw I instantly fell in love all over again. I decided to make a different version of the salad with some left over refrigerator and pantry items that were already in my home.
This Bacon and Brussels Sprouts Salad is perfect as leftovers because you don’t have to worry about it wilting as much as some other leafy greens. In fact I’ve been eating away at leftovers for 2-3 days now.
Place brussels sprouts in a medium size bowl. Top it off with the rest of the ingredients.
Drizzle with dressing and serve.
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