My sister texted me with this recipe last week and it is now one of my family’s favorite salads.
Slice your brussels sprouts, removing the ends, and then wash and dry with a salad spinner. I used about a pound. It was a whole bag full cuz I figured I might as well just use it all. The left overs are great for days so don’t worry about making too much.
Finely chop a couple tablespoons of red onions. My husband is getting annoyed with onions lately so next time I may try cooking them a bit.
Place a quarter cup of orange juice or freshly squeezed mandarins and an equal amount of extra virgin olive oil into a jar. Add the onions and shake until emulsified.
Pour over brussels and let sit for half an hour. Add salt and pepper as your heart desires.
Top your salad with crumbled bacon and slivered almonds. Really it’s all about the bacon. If you put bacon on it, they will eat it.