Tuesday, November 26, 2013

Impromptu Picnic Lunch

Much to my surprise my husband invited me to join him for lunch at a park along the water in Bellevue not far from his work. It's not often that he has time to leave the gym for lunch so this was very nice. Not only did we get to eat lunch together, but the sun was shining down and the park was empty. Anyways, I saw this brussels sprout salad recipe on pinterest that looked delicious so I decided it was the perfect time to make it. I am so into this salad that I have literally been munching away all afternoon on it. 

  • 30-40 brussels sprouts (makes about 4 cups shredded)
  • 6 slices 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
  1. Fry the bacon over low heat until crispy. Drain on paper towels; crumble and set aside.
  2. Shred or slice the brussels sprouts. 
  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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