10 0z Brussels sprouts, raw, shredded
1/3 cup sweet onion, diced
1/4 cup (1.5 oz) almond slivers or slices, toasted
2 and 1/4 Tbsp bacon bits (or 2 slices of bacon, fried, diced)
1/4 cup dried cranberries
Salt and pepper to taste
8 oz cooked chicken breast (boneless, skinless), sliced
For the vinaigrette
4.5 Tbsp EVOO
1.5 Tbsp apple cider vinegar
1.5 tsp sugar
Toast the almonds in a frying pan over medium heat, stirring frequently, until fragrant and slightly browned. this only takes a few minutes.Remove from heat and set aside.
Brussels sprouts: Slice off a small portion of the base or stalk and discard that along with any nasty leaves. I then like to rinse or briefly soak the sprouts in cold water to remove dust and unwanted particles. Then shred the sprouts with a knife, food processor, or mandolin. I used a knife. After this most of the work is done.
In a large bowl, dump the sprouts onion, almonds, bacon bits, and cranberries.
Combine the EVOO, vinegar, and sugar in bowl and whisk thoroughly, or put then in a jar and shake well. Pour over the sprouts and mix well. Salt and pepper to taste (may not need any). This is four cups of salad.
Servings size: 2 cups salad plus 4 oz chicken breast
Number of servings: 2
Rough nutrient analysis of one serving (Fitday.com):
Carb calories 17%
Fat calories 60%
Protein calories 23%
Protein grams: 43
9 g fiber
Digestible carbs 25 g
Substitute 4 oz of steak for the chicken. Mix 1.5 oz of parmesan cheese into the salad. Substitute dried cherries or raisins for the cranberries ounce for ounce. Substitute toasted crumbled walnuts for the almonds. Experiment with other vinegars.