Ingredients

The following ingredients have 7 Servings
  • 12 oz. bag brussels sprouts, halved and then thinly sliced
  • 1 cup thinly sliced baby kale
  • 1 cup edamame (soybeans)
  • 1/2 cup dried cherries
  • 1/3 cup chopped pecans
  • 3 slices of bacon, diced
  • 3 tablespoons champagne vinegar
  • 3 tablespoons olive oil
  • 1 tablespoon dijon mustard
  • 1 tablespoon raw honey
  • salt & pepper to taste

Instruction

  • Heat a medium size skillet to medium high heat. Add the bacon to the pan and saute for 4-6 minutes until the bacon gets nice and crispy.
  • Remove the bacon and let sit on a paper towel lined plate to soak up some of the grease. Set aside.
  • To make the dressing: in a small bowl add the champagne vinegar, olive oil, dijon mustard, raw honey, salt, and pepper to taste. Whisk together. Set aside.
  • In a large bowl add the shaved (thinly sliced) brussels sprouts, baby kale, edamame, dried cherries, chopped pecans, and bacon.
  • Add the dressing and toss to combine everything. Serve!