Shredded Brussels Sprouts Salad with Bacon, Apple & Gorgonzola
Shredded Brussels Sprouts Salad with Bacon, Apple & Gorgonzola – a wholesome yet indulgent recipe from the Andie Mitchell’s cookbook, Eating in the Middle: A Mostly Wholesome Cookbook. Reprinted with permission.
Servings 4 servings
Calories 239kcal
Ingredients
- 1 1/2 pounds Brussels sprouts trimmed (about 4 cups)
- 4 slices bacon
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 large Granny Smith apple peeled, cored and finely chopped (about 1 cup)
- 2 ounces Gorgonzola cheese crumbled (1/2 cup)
Instructions
- Halve the sprouts and thinly slice them into ribbons lengthwise. Rub the slices gently between your fingers to separate the layers and put them in a large bowl.
- In a 12-inch nonstick skillet set over medium-high heat, cook the bacon until crisp, 5 to 7 minutes. Transfer to a paper towel-lined plate to drain.
- Pour off all but 1 tablespoon of the rendered bacon fat from the pan and return the pan to medium-high heat. Add the sprouts, salt and pepper, and cook, stirring frequently until browned, 4 to 5 minutes.
- Transfer the sprouts to a large bowl, crumble the bacon on top, and add the apple pieces and cheese. Toss to combine, divide among 4 plates, and serve.
Notes
Recipe from Eating in the Middle: A Mostly Wholesome Cookbook by Andie Mitchell (Clarkson Potter, 2016).
Nutrition
Calories: 239kcal | Carbohydrates: 22g | Protein: 12g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 25mg | Sodium: 677mg | Potassium: 790mg | Fiber: 8g | Sugar: 9g | Vitamin A: 1415IU | Vitamin C: 147mg | Calcium: 149mg | Iron: 3mg
Did you make this recipe?I'd love to see! Tag @kitchconfidante on Instagram and hashtag it #kitchenconfidante