balsamic vinegar

Brussels Sprout Bacon Salad with Slivered Almonds

One thing I love is to try new salads that are easy and delicious for lunch. One thing I hate is to throw away food…..for any reason. So I knew I was in trouble after receiving my weekly delicious and fresh produce basket from my Co-op in Silsbee TX. I knew the Brussel Sprouts that came that week would not be a hit at my house. I love them; however, after trying them several ways for my family, I had given it up. After researching a few recipes, I decided to make my own combination for this Delicious Brussels Sprouts and Bacon Salad with Slivered Almonds.

On a Sunday afternoon, I decided to quickly put this together and make the dressing on the side which gave me three easy to go lunches for the work week. It was, convenient, inexpensive and a nice change from the regular day to day salad that can become boring.

Give it a try.

Ingredients

1 lb of raw Brussels Sprouts

6 slices of Turkey Bacon

½ cup of Slivered Almonds

2 TBS of Parmesan Cheese

Dressing:

1 TBS of Olive Oil

1 TBS of Dijon Mustard

2 TBS of Balsamic Vinegar

1 TBS of Lime Juice (you could substitute with lemon)

1 TBS of honey

Directions:

Cook bacon and chop into bite size pieces. Thinly slice Brussel Sprouts to your preference and mix in almonds, cheese and cooked bacon pieces. Mix all dressing ingredients together and store in separate container to drizzle on salad when ready to eat.

This makes 3 good servings at 315 calories and 11 gms of protein including the dressing.

 

Enjoy!

 

 

 

 

 

Spicy Black Bean Dip

As the sunshine shows up again this spring, so are  backyard barbecues . A great hostess is always looking for  yummy appetizers and sides for her guests as they wait for the entree to come off the grill. This black bean dip is the perfect third in a trio with garden salsa and guacamole. All the ingredients are economical and make it a great choice for a gathering in your own home or to carry with you to a potluck. Ingredients

3c.  cooked black beans

1/4t. oregano

2 canned chipotle peppers (in adobo sauce)

11/2 c. chopped onion

1T. balsamic vinegar

1/3 c. chopped cilantro

Blend beans (with liquid), chipotle peppers and balsamic vinegar in the blender and blend until smooth. Add chopped onion and cilantro.

The smokey flavor of chipotle makes this dish fabulous  with chips or raw vegetables. If you like,  use it as a sandwich spread or on your favorite wrap.

If you're concerned about calories, fat grams or carbs, it's also a healthy alternative to a sour cream or mayo based dip.