Smoky Brussels Sprouts Salad

I know some people don’t like Brussels sprouts. I am not one of them. I have always loved them, even when I was a kid. I like them steamed with butter, roasted, pan fried and even raw. This salad is a great way to enjoy their crunchiness in raw form. The smoky flavor come from the bacon. The dressing, sweetened with maple syrup, really makes the dish.

The nice thing about this salad, is that it tastes good even the next day. The sprouts are like little cabbages. Unlike leaf lettuce, which wilts quickly once dressed, the sprouts soften some, but retain most of their crunch.

Smoky Brussels Sprouts Salad

8- 10 oz. Brussels sprouts
1 large orange, peeled and cubed
4 slices bacon, cooked and crumbled
¾ c. dried cranberries
½ c. toasted slivered almonds*
Dressing:
¼ c. olive oil
¼ c. apple cider vinegar
2 T. maple syrup
1 T. fresh chopped parsley- or 1 t. dried
2 t. hot sauce, or to taste
½ t. dried thyme
½ t. dried basil
Salt and pepper to taste

Trim bottoms off the sprouts, cut in half and slice thin. You should end up with about 4 cups of sliced sprouts. Place in large bowl with the remaining salad ingredients. Place dressing ingredients in a jar with a tight fitting lid and shake well to combine. Toss over Brussels sprout mixture.
Note: The salad ingredients can all be assembled a day ahead, then just dressed when ready to serve. This salad is also good the next day.
*To toast the almonds, place in a skillet over medium low heat and stir occasionally, until toasted. Be careful, once they start to brown, they can burn easily. In class last night, the ladies making the salad toasted the almonds in the bacon fat. They came out perfect!!!