Thanksgiving Side---Waldorf Brussels Sprout Salad
 
 
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Ingredients
  • For the Salad:
  • 12 oz. bacon, cooked and chopped
  • 1 lb Brussels sprouts, trimmed and shaved (you can also buy pre-shredded)
  • ½ cup walnuts
  • 2 celery stalks, diced
  • ¼ cup craisins
  • ½ Granny Smith apple, cut into thin ΒΌ" matchsticks
  • For the Dressing:
  • ⅛ cup champagne, red, or white wine vinegar
  • 1½ tablespoon spicy brown mustard
  • 1 tablespoon honey
  • ½ teaspoon kosher salt
  • ½ garlic clove or 1½ teaspoons garlic powder
  • ⅛ cup extra-virgin olive oil
  • Salt and pepper to taste
Instructions
  1. Run the Brussels sprouts through the food processor, using the slicing blade. Transfer the shredded sprouts to a serving bowl.
  2. In a medium skillet, cook chopped bacon until crisp and remove to paper towel lined plate.
  3. In the same skillet over medium-low heat, add walnuts and craisins to the bacon fat. Cook until nuts are toasted and craisins are soft and rehydrated, 3-5 minutes.
  4. Pour hot bacon, walnuts, and craisins into the sprouts and toss. This will allow the leaves to wilt and soften slightly.
  5. In a small bowl, combine olive oil, vinegar, mustard, honey, garlic, and salt to taste.
  6. Add the dressing, celery, and apples to the Brussel sprouts. Toss to combine, and salt to taste. Serve warmed or cool.
Recipe by Tonja's Table at https://tonjastable.com/2020/11/thanksgiving-side-waldorf-brussels-sprout-salad/