Brussel Sprout Salad

via The Endless Meal

A tasty, tasty salad that was part of our 2013-14 conversion to the brussel sprout.

Ingredients

• 2 strips thick cut bacon
• ½ cup toasted walnuts
• 3 cups (6 ounces) shredded brussel sprouts (see note)
• ½ cup (3 ounces) chopped dried apricots

For the dressing:

• 1 tablespoon olive oil
• 1 tablespoon apple cider vinegar
• ¼ teaspoon honey
• A pinch of sea salt and fresh cracked pepper

Instructions

1. Preheat the oven to 420 degrees. Line a baking tray with parchment paper.
2. Lay the bacon on the parchment lined baking tray and the walnuts on a separate baking sheet. Bake the bacon for 13-15 minutes, or until it is quite crispy. Remove it from the oven and, when it is cool enough to handle, crumble it into small pieces.  the walnuts in the oven at the same time as the bacon for 10 minutes, or until they are fragrant and light brown. Remove them from the oven and, when they are cool enough to handle, roughly chop them into medium-sized pieces.
3. Combine the crumbled bacon, toasted walnuts, shredded Brussels sprouts and apricots in a large bowl.
4. In a small bowl whisk together the olive oil, apple cider vinegar, honey, salt and pepper.
5. Pour the dressing over the Brussels sprouts and toss to coat well. Season to taste with salt and pepper and serve immediately.

Make ahead: Prepare the salad ingredients and dressing up to 2 days in advance and store them separately. Toss the salad just before you serve it.

Notes

To shred the Brussels sprouts: cut off the hard end piece then cut them in half so you have 2 identical pieces. Then starting at the tip (or top) thinly slice the brussels sprouts working your way to the bottom.

Make ahead: Prepare the salad ingredients and dressing up to 2 days in advance and store them separately. Toss the salad just before you serve it.

Arugula and Avacado Salad

via KT via Raising the Salad Bar

YUM.

serves 4

Ingredients:
2 bunches arugula, washed and dried (about 6 cups)
1-2 avocados sliced
shaved parmigiano reggiano, to taste

Lemon dressing:
2 tablespoons fresh lemon juice
1 medium clove garlic, finely minced
4-5 Tablespoons olive oil
salt & ground pepper to taste

1. To make the dressing, in a small bowl, combine the lemon juice and garlic. Slowly whisk in olive oil until the mixture is creamy. Season with salt and pepper.
2. Place arugula in a serving bowl and add dressing to taste. Mix well. Top with avocado slices, drizzle a bit more dressing over them and season with a pinch of salt. Using a vegetable peeler, shave slivers of Parmesan over the top

Jicama Avacado Salad

via H. Linebarger

I had this salad at a lovely dinner party with three lovely women. Don't let peeling and chopping jicama deter--it's so tasty.

INGREDIENTS

1 to 1 1/2 cup jicama
1 cup black beans (I add the whole can)
1 cup corn (I add the whole can)
2 avacodos
1 container grape tomatoes
2 Tbsp chopped cilantro
1 garlic clove minced or chopped
Feta cheese (I usually use most of a container of the crumbled kind,
whatever you like)

1 tsp pepper
2 Tbsp honey
1/4 C olive oil
1/4 C squeezed lime juice

DIRECTIONS

Chop and mix. :) Mix the dressing (last four ingredients) separately before adding to salad.