Ingredients and Weight:
- Brussels sprouts: 1 pound (454 grams)
- Dried cranberries: 1/2 cup (70 grams)
- Toasted pecans: 1/2 cup (60 grams)
- Bacon, cooked and crumbled: 1/2 cup (50 grams)
- Red onion, thinly sliced: 1/4 cup (25 grams)
- Apple, peeled and diced: 1/2 cup (75 grams)
- Feta cheese, crumbled: 1/4 cup (25 grams)
- Dressing:
- Dijon mustard: 1 tablespoon (15 grams)
- Apple cider vinegar: 2 tablespoons (30 grams)
- Honey: 1 tablespoon (21 grams)
- Olive oil: 1/4 cup (59 grams)
- Salt and black pepper: to taste
Preparation Time:
15 minutes
Cooking Time:
20 minutes (for bacon)
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Trim and halve the Brussels sprouts.
- In a large bowl, combine the Brussels sprouts, cranberries, pecans, bacon, red onion, apple, and feta cheese.
- In a separate small bowl, whisk together the Dijon mustard, apple cider vinegar, honey, olive oil, salt, and black pepper.
- Pour the dressing over the salad and toss to coat.
Nutritional Information:
- Calories: 250 per serving
- Fat: 15 grams
- Protein: 10 grams
- Carbohydrates: 20 grams
- Fiber: 5 grams
Dish Characteristics:
- Crunchy and savory with a hint of sweetness
- Colorful and visually appealing
- Suitable for vegetarians by omitting the bacon
User Comments:
- "This salad is a perfect blend of flavors and textures. It's a great side dish for any meal."
- "The dressing is the star of the show. It's tangy, sweet, and perfectly balances the bitterness of the Brussels sprouts."
- "This salad is so easy to make and is always a crowd-pleaser."
Special Precautions and Tips:
- Use a sharp knife to trim the Brussels sprouts for even cooking.
- If you don't have toasted pecans, you can roast them in the oven at 350°F (177°C) for 5-7 minutes or until fragrant.
- If you are omitting the bacon, add some grilled chicken or tofu for protein.
- Serve the salad immediately or refrigerate it for up to 3 days.
