Don’t go away.
Hear me out.
This salad will definitely captivate you. “But it has Brussels sprouts!, ” you say.
“But it has Brussels sprouts!,” you say.
“WHAT?!” You exclaim and look at me as if I’ve lost my mind.
“It’s like a perfect marriage of flavors. Try it!” I say.
“Umm… no thanks.” You quickly reply.
“More for me! (U_U)” I gladly answer.
I take a big bite. With a mouth full I try to say “humf hugmf hugmf nom!”
“WHAT?!” You annoyingly ask.
“I said, you have no idea what you’re missing.”
“ohhh…alright.” You reluctantly agree.
You take a bite. Then another. Then a third. Again until it’s all gone.
Then you ask…
“Did that salad have Brussels sprouts?”
- 2 turkey bacon strips
- 1 tablespoon butter
- 10 Brussels sprouts, leaves separated
- ¼ cup California Raisins
- 2 tablespoons Holland House Balsamic Vinaigrette
- ½ Melissa’s Produce Korean Pear, sliced
- sea salt to taste
- In a small skillet, cook bacon strips until crispy. Drain, press between paper towels to absorb any grease. Set aside and slice in bite size pieces.
- Melt butter in large skillet over medium flame. Add Brussels sprouts, cooked bacon and raisins and sautee for two minutes. Add vinegar and Korean pear slices and cook for 5 minutes.
- Sprinkle with sea salt and serve warm.
This is a sponsored post as part of the Mizkan blogger advocate program. I also received Korean pears from Melissa’s Produce and raisins from The California Raisins Marketing Board. Recipe and opinions are my own.