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Roasted Brussels Sprout, Tomato, Bacon and Pecan Salad

2 pounds fresh Brussels sprouts

½ cup pecans, chopped

1 pint red grape tomatoes

3 strips uncured bacon (organic preferred), chopped, cooked until crisp and drained on paper towels

For the dressing

1 tablespoon white wine vinegar

½ teaspoon Dijon mustard

¼ teaspoon sea salt

¼ teaspoon fresh ground black pepper

½ packet natural sugar substitute, such as stevia

1 medium garlic clove, peeled and put through a garlic press

1 shallot, finely minced

¼ cup good-quality, extra-virgin olive oil

Place an oven rack into the middle position and begin heating to 350 degrees.

While oven heats, lightly coat a jelly roll or half-sheet pan with olive oil. Set aside.

Trim the Brussels sprouts' stem ends and remove and discard any discolored outer leaves. Cut each Brussels sprout in half from stem end to tip and place cut side down on the prepared pan. Roast for 20 minutes. Remove the pan from the oven, distribute pecans over and around the Brussels sprouts and return to the oven for 10 minutes, or until the Brussels sprouts are lightly browned on the cut side. Remove and let cool.

While sprouts roast, rinse grape tomatoes under cold water, shake-off the water and cut them in half and place in a large mixing bowl. Add bacon and cooled Brussels sprouts to the bowl.

Make dressing: To a blender or small food processor add the vinegar, mustard salt, pepper, stevia, garlic, shallot and olive oil. Process until emulsified. Pour all the dressing over the Brussels sprouts mixture and, using a large rubber spatula, stir and fold until everything is well-coated with the dressing. Serve immediately.

Makes 10 servings.

Suggestion: If you want to keep it simple, use bottled vinaigrette. If you want to cut fat and calories, use less dressing.

Nutrition values per serving: 142 calories (66 percent from fat), 10.5 g fat (1.5 g saturated fat), 10 g carbohydrates, 2.8 g sugars, 4.1 g fiber, 4.5 g protein, 3 mg cholesterol, 116 mg sodium.

Don Mauer

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