Ingredients with Measurements:
- 1 pound Brussels sprouts, trimmed and thinly sliced
- 6 slices bacon, cooked and crumbled
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans
- 1/4 cup red onion, thinly sliced
- 1/4 cup apple cider vinegar
- 1/4 cup olive oil
- 2 tablespoons honey
- Salt and pepper to taste
Special equipment needed:
- Large mixing bowl
- Whisk
- Cutting board
- Sharp knife
- Large skillet
- Paper towels
Step-by-step instructions:
1. In a large mixing bowl, combine the sliced Brussels sprouts, crumbled bacon, dried cranberries, chopped pecans, and sliced red onion.
2. In a separate bowl, whisk together the apple cider vinegar, olive oil, honey, salt, and pepper until well combined.
3. Pour the dressing over the Brussels sprouts mixture and toss to coat evenly.
4. Serve immediately or refrigerate until ready to serve.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- N/A
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 310
- Fat: 23g
- Carbohydrates: 22g
- Protein: 7g
- Fiber: 5g
Substitutions for ingredients:
- Dried cranberries can be substituted with raisins or chopped dried apricots.
- Chopped pecans can be substituted with walnuts or almonds.
- Red onion can be substituted with shallots or green onions.
Variations:
- Add crumbled blue cheese or feta cheese for a tangy flavor.
- Add sliced apples or pears for a sweet and crunchy texture.
- Use maple syrup instead of honey for a different flavor profile.
Tips and tricks:
- To make slicing the Brussels sprouts easier, use a mandoline or food processor.
- Cook the bacon until crispy for added texture and flavor.
- Toast the pecans in a dry skillet over medium heat for a few minutes to enhance their flavor.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- N/A
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with additional chopped pecans or dried cranberries.
Garnishes:
- Chopped pecans
- Dried cranberries
Pairings:
- This salad pairs well with grilled chicken or steak.
Suggested side dishes:
- Roasted sweet potatoes
- Garlic bread
Troubleshooting advice:
- If the dressing is too tart, add more honey to balance the flavors.
- If the Brussels sprouts are too tough, try blanching them in boiling water for 1-2 minutes before slicing.
Food safety advice:
- Make sure to thoroughly wash the Brussels sprouts before slicing.
- Cook the bacon to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Brussels sprouts are a member of the cabbage family and originated in Belgium in the 16th century.
Flavor profiles:
- This salad has a sweet and savory flavor profile with a crunchy texture.
Serving suggestions:
- Serve this salad as a side dish or as a main course for a light lunch or dinner.
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