I had actually set this to publish the week my stuff was stolen. It didn't publish, so I am able to post it now. Hope you find it with the messed up post date. Still no new computer, so I am struggling to get things out for the blog. I have to borrow the hubbie's laptop. Even having trouble with new photo editing software. All the stress with the break-ins and financial problems with our school have left me with a sensitive tummy and some other stress related symptoms. That is not conducive to cooking and recipe development. We just got Office loaded on the laptop so I can get to work on the Diner News. Even though we don't have classes this week, I have to so much to do getting our summer camp program going! At least the weather in my area was merciful. During my college career, I spent a year in Moore. Judging from the photos, my old apartments are history--if they weren't wiped off the map in 1999, that is. I should stop complaining and be thankful for my blessings! Like fresh veggies.
I found some beautiful fresh Brussels sprouts at Sprouts, no pun intended. It happens to be the newest grocery store added to my line-up. I couldn't resist making a gorgeous salad for my lunches this week. John and Pearson are not big on the Brussels, so this will be all for me....and you, of course. I found inspiration from this recipe at the Black Pepper, and just changed up a few things here and there. This one really did not need tweaking, but I have such a hard time following directions to the letter. As usual, I read over the recipe, then headed into the kitchen to do my own thing.I used less bacon, and far less dressing. I also used sunflower seeds because I was too lazy to roast some walnuts or other nuts. You use whatever you like.
Roasted Brussels Salad
1 tbsp olive oil
1 tbsp tarragon vinegar (any vinegar will do fine)
1 tsp Dijon mustard
stevia equivalent to 1 tsp sweetener
lb fresh Brussels sprouts
4 slices bacon, plus drippings
1 lb fresh Brussels sprouts
salt and pepper
1 small red bell pepper
3 tbsp feta cheese
3 tbsp sunflower nuts
Prepare the dressing by combining the olive oil, vinegar, mustard and sweetener. Set aside.
Partially fry the bacon to release the grease. While that is frying, cut the base off of each sprouts and remove loose leaves. Half if the sprouts are large. Pour the bacon grease over the Brussels sprouts. Place on a rimmed baking sheet. Sprinkle with salt and pepper. Lay the bacon slices over the sprouts. Bake at 400 for 10 minutes. Remove the bacon and stir the sprouts. Return sprouts to the oven for an additional 10 minutes. Crumble bacon. Remove sprouts from oven and allow to cool.
Dice red bell pepper. Add the cooled sprouts, bell pepper, and feta cheese to a large bowl. Pour the dressing over all. Chill or serve at room temperature. Before serving, toss in the sunflower nuts and crumbled bacon.
8 servings 192 calories 7 g protein 16 g fat 5 g net carbs
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