This is one of Hannah's favorite salads, and it didn't take me long to understand why. Its so simple, healthy, and it actually tastes amazing, despite the fact that there is hardly any cooking involved. It's a toss up of ingredients strong in flavour and they complement each other really well. 

It's difficult getting you hands on brussel sprouts here. I haven't eaten them in years! So, it was great to finally eat some again, thanks to Hannah. I don't know when I went from absolutely hating them, and the people who forced them down my throat, to craving a good handful of steamed brussels now and then. Before now, I'd never had them raw and to be honest, if it weren't so hard to find them, I'd make every salad with brussel sprouts instead of lettuce leaves. 

If you're looking for an interesting twist on a typical green salad at the table, I really recommend that you try this!
- 1 cup brussel sprouts, roughly chopped
- 1/3 cup raw almonds, roughly chopped
- 1/3 cup cranberries, roughly chopped
- 3 rashes of bacon, roughly chopped
- Toasted Sesame salad dressing

In a dry pan, sprinkle in the chopped bacon and cook on low-medium heat until golden in colour. Transfer from the pan on a plate lined with paper towel, and soak up as much of the fat as possible. 

Place the chopped brussel sprouts, almonds and cranberries into a medium bowl. Toss and then add the bacon, toss again. 

Drizzle the dressing lightly over the salad and toss that through, too. 

Plate up and enjoy. It's that simple, yet a really tasty salad.

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