Thinly sliced brussel sprouts, crumbled bacon, Parmesan, almonds, and shallot citrus dressing
Source: Pinch of Yum
Cook and crumble the bacon
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 mandolin, 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.
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 the dressing and sprinkle remaining almonds, cheese, and bacon over the top. If needed, add a few more tablespoons of olive oil and toss.
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Serving Size: 1 Serving (54g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 173 | ||
Calories from Fat: 134 (77%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.9g | 20 % | |
Saturated Fat 4.1g | 21 % | |
Monounsaturated Fat 7.6g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 16.8mg | 5 % | |
Sodium 250.1mg | 9 % | |
Potassium 133.6mg | 4 % | |
Total Carbohydrate 4.7g | 1 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 3g | ||
Protein 6.8g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 173
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