Shredded Brussel sprouts are a hearty stand-in for lettuce in this delicious salad that's studded with toasted almonds, tart dried cherries, and turkey bacon.
24 oz. Brussel sprouts, shredded (may substitute shredded cabbage)
6-8 slices of crisp turkey bacon (nitrate free) chopped
1 cup sliced red onion
2/3 cup dried cherries, cranberries or raisins
2/3 cup sliced organin almonds or walnuts, toasted
4 oz. goat cheese, soft and crumbled (omit or used dairy- free)
1 cup citrus vinaigrette
1 small orange, juiced
1 tsp. orange zest
1 lemon, juiced
2 Tbsp. finely minced shallots (may substitute 1 Tbsp. minced garlic)
1 tsp. yellow mustard
3/4 cup avocado, walnut or olive oil
2 tsp. fresh thyme, minced (may substitute an equal amount of tarragon, basil, rosemary, or oregano or 1 tsp. dried herbs of choice
Sea salt and pepper to taste
1. Shred Brussel Sprouts using the shreddig blade of a food processor or slice thinly with a knife.
2. Place Brussel sprouts in a large bowl and combine with chopped bacon, red onion, almond, and optional goat cheese.
3. Whisk together vinaigrette ingredients
4. Add vinaigrette immediately before serving and toss well to coat.