Ingredients

The following ingredients have 10 Servings
  • 8 cups shaved Brussels sprouts
  • 1 small red onion (diced)
  • 4-5 slices bacon (cooked)
  • 1/2 cup raw sunflower seeds
  • 1 cup raisins
  • 1/3 cup low fat mayonnaise
  • 1/2 cup fat free plain Greek yogurt
  • 1 tsp Dijon mustard
  • 2 tbsp honey
  • 2 tbsp red wine vinegar
  • 4 slices bacon (finely chopped)
  • a pinch each of salt and black pepper

Instruction

  • Make the dressing first by combining all the ingredients in a medium bowl and whisking them together well until they're combined. Let the dressing sit in an airtight container in the fridge for at least 2 hours before using. It's a good idea to make the dressing the night before and let it sit in the fridge overnight to let the dressing absorb the bacon flavour.
  • When you're ready to assemble your salad, add the shredded Brussels sprouts and the diced red onion to a large bowl. If you're lucky enough to be able to find your Brussels sprouts at the grocery store pre-shredded, that's great. If not, running them through the food processor fitted with the slicer attachment or shredding them using a mandoline will do the trick too. Just be sure to wash them (and dry them) first, and cut off the stem ends before shredding.
  • Add the dressing to the Brussels sprouts and the diced onion and toss thoroughly. Add the raisins and the sunflower seeds and toss again until they're evenly distributed throughout. Crumble 4-5 strips of bacon over the top of the salad, give it another toss, and then cover the bowl with some plastic wrap and refrigerate for about 20 minutes before serving. This will help the shredded Brussels sprouts absorb some of the moisture from the dressing and it will intensify the flavour.
  • Once the salad has rested in the fridge for about 20 minutes, it's ready to serve!