CHRISTINE'S BACON AND BRUSSELS SPROUT CRANBERRY SALAD
Wonderful quick and healthy warm salad that can be prepared in advance.
Provided by Christine Folkes
Categories Salad Vegetable Salad Recipes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Place bacon in a wok or large skillet; cook and stir until evenly browned, about 10 minutes. Drain excess fat.
- Mix Brussels sprouts, cranberries, apple, water, and almonds into bacon; cook and stir over medium-high heat until Brussels sprouts are bright green and tender, 7 to 10 minutes. Transfer sprouts mixture to a bowl and top with dressing.
Nutrition Facts : Calories 282.2 calories, Carbohydrate 27.9 g, Cholesterol 20.4 mg, Fat 15.6 g, Fiber 6.2 g, Protein 12 g, SaturatedFat 3.3 g, Sodium 631.4 mg, Sugar 14.8 g
CARAMELIZED BRUSSELS SPROUTS WITH CRANBERRIES AND BACON
Provided by Robert Irvine : Food Network
Categories side-dish
Time 30m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- In a large pot, over high heat, bring the water to a boil. Generously salt the water and add the Brussels sprouts. Cook the sprouts until medium tenderness has been reached, about 8 to 10 minutes.
- In the meantime, in a large saucepan over medium heat fry the bacon until crisp, stirring occasionally. Remove bacon from the pan to a plate lined with a paper towel. Crumble the bacon and set aside.
- Leave the bacon fat in the pan and add the red onions and 3 tablespoons of the butter. Saute until the onions are translucent, about 2 to 3 minutes. Stir in the red wine vinegar and brown sugar and cook until the liquid is slightly reduced, about 5 minutes.
- Drain the Brussels sprouts from water and add to pan with the onions. Stir to coat and add the remaining 1 tablespoon of butter. Stir in the reserved bacon and cranberries. Season with salt and freshly cracked black pepper, to taste, and transfer to a serving bowl to serve.
BRUSSELS SPROUTS SALAD WITH CRANBERRIES & DIJON DRESSING
Steps:
- Whisk the Dijon mustard, balsamic vinegar, honey, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl. Whisking constantly, slowly drizzle in the olive oil until emulsified. Set aside.
- Toast the hazelnuts in a medium skillet over medium-high heat, tossing a few times, until golden brown spots start to form, 3 to 4 minutes. Immediately transfer to a cutting board to stop the cooking and roughly chop them.
- Use the shredder attachment on a food processor or a mandoline to shave the Brussels sprouts. Put the sprouts in a large bowl and add the hazelnuts, cranberries, 2 teaspoons salt and a bunch of grinds of black pepper. Drizzle the dressing over top (it will feel like a lot of dressing, but trust me, it needs it!) and toss until well combined.
BRUSSELS SPROUT SALAD WITH BACON & PECANS
Shaved Brussels sprouts salad tossed with bacon, chopped pecans and Parmesan cheese. Tossed with a lemon-maple vinaigrette. Perfect for Thanksgiving!
Provided by Michelle
Categories Salad
Time 20m
Number Of Ingredients 10
Steps:
- In a large bowl, toss together the Brussels sprouts, bacon, pecans and grated Parmesan cheese.
- In a small bowl, whisk together the lemon juice, maple syrup, olive oil, shallot, salt and pepper until thoroughly combined. You can also place the ingredients in a glass jar and shake well to combine.
- Pour the dressing over the salad and toss to ensure that all of the ingredients are evenly moistened.
- The salad can be served immediately, or refrigerated for up to 4 hours before serving (if making further in advance, see notes below). Top with shaved Parmesan before serving.
Nutrition Facts : Calories 371 kcal, Carbohydrate 17 g, Protein 11 g, Fat 30 g, SaturatedFat 7 g, Cholesterol 24 mg, Sodium 343 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving
KALE BRUSSEL SPROUTS SALAD WITH CRANBERRIES
Kale brussel sprouts salad with cranberries is the perfect healthy filling salad! Made with homemade lemon dressing, cranberries and chopped pecans, this salad is great for parties, meal prep or a simple weeknight meal! Vegan, gluten free, dairy free, paleo and Whole30 friendly!
Provided by Samantha Rowland
Categories Salad
Time 14m
Number Of Ingredients 10
Steps:
- Preheat the oven to 275F
- De-stem the kale and chop or shred it into bite size pieces. Add to a large salad bowl.
- Shred the brussel sprouts using a knife or food processor. Add shredded brussel sprouts to the salad bowl with the kale.
- Once oven is preheated, add the pecans to the oven and bake for 7 minutes.
- While pecans are toasting, make the salad dressing. Combine all the ingredients in jar with a tight fitting lid and shake well. Alternatively mix vigorously in a bowl.
- After pecans are done toasting, allow them to cool slightly. Chop the pecans and add the chopped pecans and cranberries to the bowl with the rest of the salad ingredients.
- Pour the dressing over the salad and mix well (I use tongs).
- Store the salad in the fridge for at least 3 hours to allow the dressing to start to break down the kale and brussel sprouts.
- Stir well before serving.
Nutrition Facts : Calories 205 kcal, Carbohydrate 20 g, Protein 7 g, Fat 13 g, Fiber 4 g, Sugar 6 g, ServingSize 1 serving
BRUSSELS SPROUTS WITH BACON, PECANS, AND CRANBERRIES
Christmas Brussels Sprouts with Bacon, Pecans, and Cranberries will add color and vibrancy to your holiday table! This crispy and crunchy salad might become one of your family's favorite Christmas side dishes! Dried cranberries provide a sweet contrast to the savory Brussels Sprouts. There is a bit of crunch from toasted pecans and chopped cooked bacon.
Provided by Julia
Categories Side Dish
Time 40m
Number Of Ingredients 6
Steps:
- Preheat oven to 400 F.
- Slice all Brussels sprouts in half.
- In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt, and toss to combine.
- Place Brussels sprouts on the baking sheet, cut side down.
- Roast in the oven at 400 F for about 25 minutes. During the last 5-10 minutes of roasting, turn them over for even browning, the cut sides should be partially charred but not blackened.
- Line the separate baking sheet with foil. Add the bacon slices in one layer. Bake in the preheated oven at 400 F for about 20 minutes or until the bacon is done. You can do it at the same time as roasting the Brussels sprouts.
- Drain bacon of fat and slice the bacon into small bites.
- Line a baking sheet with parchment paper. Add pecans in one layer.
- Toast the pecans for about 5 minutes (maybe a bit longer) in the preheated oven at 350 F until they get darker in color.
- For best results, briefly soak the dried cranberries in hot water. Bring a small pot of water to boil.
- Add dried cranberries to a medium bowl. Pour hot water over the cranberries and soak them for about 10 minutes. Drain.
- In a large bowl, combine roasted Brussels sprouts, warm chopped cooked bacon, toasted pecans, and soaked dried cranberries. Toss everything together. The olive oil from Brussels sprouts and fats from bacon should be enough to coat the ingredients. If desired, add 1 tablespoon of olive oil to mix with the salad (optional).
Nutrition Facts : Calories 407 kcal, Carbohydrate 23 g, Protein 7 g, Fat 34 g, SaturatedFat 5 g, Cholesterol 14 mg, Sodium 312 mg, Fiber 6 g, Sugar 12 g, ServingSize 1 serving
BRUSSEL SPROUTS WITH BACON AND CRANBERRY
Make and share this BRUSSEL SPROUTS WITH BACON AND CRANBERRY recipe from Food.com.
Provided by avalontwilightdesig
Categories Low Protein
Time 2m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Cook the bacon in a large skillet over medium heat until crispy. Using a slotted spoon, transfer the bacon to a plate covered with a paper towel to drain. Once it has cooled enough to touch, crumble it into small pieces and set aside.
- 2.
- Drain off all but about 1 tablespoon of the bacon grease. Return the pan to the stove and cook the onion over medium heat until it is soft and translucent, about 6 to 8 minutes. Add the Brussels sprouts and a pinch of salt and pepper to the pan, and cook the sprouts until the edges are crisped and they are cooked through, about 10 to 12 minutes.
- 3.
- Scrape the Brussels sprouts into a serving dish and add the crumbled bacon and cranberries. Toss gently and serve.
Nutrition Facts : Calories 102.3, Fat 4.4, SaturatedFat 1.4, Cholesterol 5.4, Sodium 196.2, Carbohydrate 13.5, Fiber 4.6, Sugar 3.8, Protein 5
CHRISTINE'S BACON AND BRUSSELS SPROUT CRANBERRY SALAD
Wonderful quick and healthy warm salad that can be prepared in advance.
Provided by Christine Folkes
Categories Vegetable Salads
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Place bacon in a wok or large skillet; cook and stir until evenly browned, about 10 minutes. Drain excess fat.
- Mix Brussels sprouts, cranberries, apple, water, and almonds into bacon; cook and stir over medium-high heat until Brussels sprouts are bright green and tender, 7 to 10 minutes. Transfer sprouts mixture to a bowl and top with dressing.
Nutrition Facts : Calories 282.2 calories, Carbohydrate 27.9 g, Cholesterol 20.4 mg, Fat 15.6 g, Fiber 6.2 g, Protein 12 g, SaturatedFat 3.3 g, Sodium 631.4 mg, Sugar 14.8 g
More about "christines bacon and brussels sprout cranberry salad food"
BACON AND BRUSSEL SPROUT SALAD RECIPE - PINCH OF YUM
From pinchofyum.com
4.7/5 (31)Total Time 45 minsCategory DinnerCalories 235 per serving
- Squeeze the juice of the lemon and orange into a large bowl with the shallots. Pour the oil into the bowl in a steady stream, whisking to form an emulsion (it should appear more creamy and less transparent). Season generously with salt and pepper. Refrigerate until ready to use.
- Using a mandoline, shave the brussel sprouts (not including the stems) into thin slices to make a shredded/slaw texture. I rinsed and dried mine again after shaving them just to be sure they were totally clean.
- Place the almonds in a food processor and pulse until chopped coarsely. Add 3/4 of the almonds, cheese, and bacon to the shredded brussel sprouts; toss to combine. When ready to serve, toss with the dressing and sprinkle remaining almonds, cheese, and bacon over the top. If needed, add a few more tablespoons of olive oil and toss.
SAUTEED BRUSSEL SPROUTS WITH BACON AND DRIED CRANBERRIES
From bsugarmama.com
Estimated Reading Time 3 mins
- Chop the bacon into small pieces. Place in a skillet over medium high heat and allow to cook until golden brown. While the bacon is cooking, slice the brussel sprouts into half and rinse thoroughly. Set aside.
- Once the bacon is complete, remove bacon pieces and set aside. Leaving the bacon fat in the skillet, add the brussel sprouts to the pan and allow to cook for 10 to 15 minutes until slightly crisp and browned. Return the cooked bacon back to the skillet and add the dried cranberries. Stir to mix well. Allow to cook for 5 minutes to allow all the ingredients to get to know each other. Add the minced garlic and cook for another 5 minutes. Add salt and pepper to taste (you may not need salt because the bacon and the fat from the bacon adds plenty but use your best judgement).
BRUSSELS SPROUTS, CRANBERRY & WALNUT SALAD - FOOD MATTERS
From foodmatters.com
5/5 (2)Estimated Reading Time 2 mins
BRUSSELS SPROUTS BACON SALAD - DAMN DELICIOUS
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Cuisine AmericanEstimated Reading Time 2 minsServings 4Total Time 25 mins
BRUSSELS SPROUTS SALAD WITH APPLE, BACON, CRANBERRIES & A ...
From everydaymadefresh.com
Cuisine AmericanTotal Time 15 minsCategory All-Side DishCalories 339 per serving
- Start by slicing the sprouts thinly using a mandolin. Place the shredded sprouts in a large bowl with the bacon, apple, and dried cranberries.
- Pour the dressing over the top, and toss to coat. Serve immediately or within a couple hours of dressing.
BRUSSELS SPROUTS SALAD WITH BACON - GOOD IN THE SIMPLE
From goodinthesimple.com
5/5 (4)Total Time 15 minsCategory SaladCalories 140 per serving
- Cook 5 slices of bacon until crisp using the method of your choice. Cool, chop and set aside for later.
- In a skillet, drizzle some olive oil, and lightly saute the 3 uncooked bacon slices until they're just starting to render.
ROASTED BRUSSELS SPROUTS WITH CRANBERRIES, BACON, AND MAPLE
From blessthismessplease.com
5/5 (1)Total Time 30 minsCategory SideCalories 179 per serving
- Cook your bacon crisp (you can bake it in the oven or cook it in a skillet on the stove). Remove the bacon and let it cool on paper towels and then crumble it. Reserve the bacon fat rendered from cooking.
- Preheat your oven to 425 degrees and line a rimmed baking sheet with parchment paper or a baking mat.
- Wash and trim your brussels sprouts. Add the brussels sprouts and cranberries to medium bowl. Add 3 tablespoons of reserved bacon grease and toss to combine. Spread the brussel sprouts and cranberries onto the prepared baking sheet and roast until the brussel sprouts are fork tender, about 15 minutes. Place the cooked brussel sprouts in a medium bowl. Add salt, to taste, the maple syrup, and the chopped bacon. Toss to combine and then serve warm.
BRUSSELS SPROUT & BACON SALAD WITH CRANBERRIES — LET'S ...
From letsdishrecipes.com
Servings 1Total Time 30 minsEstimated Reading Time 2 mins
- Pour the oil into the bowl in a steady stream, whisking constantly. Continue whisking until mixture is more creamy than transparent. Stir in sugar then season with salt and pepper. Refrigerate until ready to use.
- Using a food processor or mandolin, thinly slice the Brussels sprouts (not including the stems) to make a shredded/slaw texture.
- When ready to serve, toss the Brussels sprouts with the dressing. Stir in the bacon, almonds and dried cranberries.
BRUSSEL SPROUTS, CRANBERRIES AND BACON SALAD - RAMONA'S ...
From ramonascuisine.com
Ratings 29Category Main Dish, Salad, Side DishCuisine American, MediterraneanTotal Time 30 mins
- Fry the bacon till nice and crispy (pancetta works really well too). I sometimes use ready-made crispy bacon from the supermarket.
- Chop the onions, bacon and add to the shredded Brussels sprouts, along with the pumpkin and sunflower seeds as well as the dry cranberries.
SHAVED BRUSSELS SPROUTS SALAD WITH WARM MAPLE BACON ...
From thepracticalkitchen.com
5/5 (1)Category SaladCuisine AmericanTotal Time 50 mins
- Prepare a silicone mat or parchment paper lined sheet pan and have it nearby and easy to reach.
- Fry bacon in a large skillet over medium to medium high heat until quite crispy. Remove to a paper towel to cool. Pour bacon fat into a liquid measuring cup.
- Use a very sharp knife to thinly slice Brussels sprouts into ribbons and slice half a red onion into very thin crescents. Combine in a bowl with most of the cranberries and candied nuts.
SHAVED BRUSSELS SPROUT SALAD WITH PEAR, BACON AND CRANBERRY
From saltsugarspice.com
Servings 12Estimated Reading Time 5 minsCategory Salad, Side DishCalories 347 per serving
- Preheat the oven to 350 degrees. Place the walnuts on a sheet pan and bake for 10 minutes, until toasted. Set the nuts aside to cool completely, then roughly chop.
- Turn heat up to 400° and bake bacon for 10 minutes until crispy. Remove from oven and let bacon rest on paper towel. Reserve 2 tbsp of bacon fat for dressing. Roughly chop crisped bacon slices.
- To make the vinaigrette, add rendered bacon fat and olive oil to medium sized skillet. When the oil shimmers, add the shallots, cook until fragrant, 2-3 minutes. Remove from the heat, let cool slightly. Transfer to mixing bowl and whisk in apple cider vinegar, maple syrup, dijon mustard, thyme, orange zest, lemon zest. Season with salt, pepper to taste.
- In a large salad bowl, combine the shredded brussels sprouts, cheese, walnuts, cranberries and bacon. Just before serving prepare the diced pear and add to salad bowl. Toss with dressing to combine.
BRUSSEL SPROUTS WITH BACON AND CRANBERRIES - SIDECHEF
From sidechef.com
4/5 (1)Total Time 15 minsCuisine AmericanCalories 87 per serving
- Add the Brussels Sprouts (14 ounce) to a large mixing bowl and cook in the Panasonic Microwave Oven until soft, about 3 minutes.
- Add Garlic (5 clove), Butter (1 tablespoon), Salt and Pepper (to taste). Mix until the butter melts. Add Olive Oil (4 tablespoon) and mix well. Set aside. You can let the brussels sprouts marinate up to 1 hour but it is not necessary.
- Place Bacon (7 slice) in a high-sided pan over medium heat. Cook until the bacon starts to crisp, about 10 minutes, stirring occasionally.
- Add brussels sprouts to the pan and let them cook for 5 minutes, stirring occasionally. Add Dried Cranberries (1/3 cup), cook for 2 minutes, stirring regularly. Turn off the heat and transfer everything to a colander to drain. Serve with Shredded Parmesan Cheese (to taste). Enjoy! Cooking results may vary depending on microwave oven used.
BACON BLEU CRANBERRY BRUSSELS SPROUTS - THE COMPLETE SAVORIST
From thecompletesavorist.com
5/5 (2)Servings 6Cuisine AmericanCategory Side Dish/Vegetable
- Add onions, sauté the onions with the bacon for 4 minutes over medium-high heat, or until bacon is cooked and onions softened.
BRUSSELS SPROUTS SALAD WITH CRANBERRIES - NIBBLE AND DINE
From nibbleanddine.com
5/5 (11)Total Time 35 minsCategory Side DishCalories 425 per serving
- Cut the brussels sprouts into quarters vertically, leaving the stem ends intact. Place onto a baking sheet lined with parchment paper (parchment paper is optional, but will make for easier cleanup). Drizzle with olive oil and toss them to evenly coat in the oil. Spread out evenly on the baking sheet and sprinkle generously with salt and pepper.
- Roughly chop the almonds into large chunks. Place on a separate small baking sheet lined with parchment paper (again, parchment paper is optional, but will make for easier cleanup). Drizzle with olive oil and toss them to evenly coat in the oil. Spread out evenly on the baking sheet and sprinkle generously with salt and pepper.
- Place both baking sheets into the preheated oven. Set a timer for 10 minutes, but watch the almonds for signs of browning beginning at the 8 minute mark, or once you can smell a "toasty" smell. Once the almonds are a deep golden brown color, remove them from the oven and set aside. This should take about 9 - 10 minutes.
SHREDDED BRUSSELS SPROUTS SALAD WITH BACON VINAIGRETTE
From getinspiredeveryday.com
5/5 (10)Category SaladAuthor Shawna Malvini ReddenTotal Time 25 mins
- Preheat a cast iron skillet over medium heat. When the pan is hot, add the chopped bacon and cook until the bacon is crispy and the fat has rendered.
- Remove the pan from the heat and whisk in the lemon juice, zest, sea salt, pepper, garlic, whole grain mustard, and walnuts. Or keep the walnuts out to serve on the side if you think you’ll have leftovers. Taste to adjust the salt levels and add the maple syrup if desired.
BRUSSELS SPROUT SALAD - THE ANTHONY KITCHEN
From theanthonykitchen.com
5/5 (1)Total Time 16 minsCategory SaladCalories 164 per serving
- Remove the outer layer and the stems of the Brussels spouts. Have ready the food processor fitted the slicer attachment. Feed in Brussels sprouts through the feed tube. If you don't have a food processor, thinly slice the Brussels sprouts by hand. Set aside until ready to use.
- Have ready a small plate lined with a paper towel. In a large saute pan or Dutch oven over medium-high heat, saute the bacon, stirring often, until crisp. Remove from the pan using a slotted spoon, leaving behind the bacon grease, and set aside atop the paper towel.
- Add the sliced Brussels sprouts and shallots to the pan and sauté about 3 minutes, just until slightly wilted. Drizzle in apple cider vinegar and season with salt and pepper. Stir in cranberries, walnuts and bacon. Remove from the heat and serve right away.
ROASTED BRUSSELS SPROUTS WITH BACON AND CRANBERRIES - ALL ...
From allthehealthythings.com
5/5 (1)Total Time 30 minsServings 4Calories 152 per serving
- Combine all of the ingredients in a mixing bowl except the cranberries and toss until the brussel sprouts are well coated in the vinegar and oil.
- Pour out the bacon and brussel sprouts mixture onto the sheet pan. Place the brussel sprouts cut side down on the ban. Roast for 20 minutes, flipping halfway through. The brussel sprouts should be browned and tender yet still a little firm.
- Once the brussel sprouts are done roasting, toss them with the dried cranberries and serve immediately.
BACON AND SPROUT SALAD RECIPE - BBC FOOD
From bbc.co.uk
Servings 6Category Side Dishes
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