- 1/2 pound thick-cut bacon, cut into 1-inch chunks
- 1 pound Brussels sprouts, cut into 1/4-inch slices
- 1/2 cup dried cranberries
- 1/2 gala apple, diced
- 1/4 cup water
- 1/4 cup chopped, unsalted, and roasted almonds
- 1/4 cup balsamic vinaigrette dressing, or to taste
- 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.
04/03/2018
recipepes.com
Christine's Bacon and Brussels Sprout Cranberry Salad, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
