Bacon, Brussel Sprout, Pomegrante Salad

Brussel sprouts are one of my favorite things to eat.  I think I eat them at least 3 times a week.  They are incredibly healthy and filling.  Below you will find one of my favorite salads… Brussel Sprout Salad!  I can usually eat this salad for a week!
Ingredients
  • 30-40 brussels sprouts (makes about 4 cups shredded)
  • 6 slices turkey 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.
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