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ORZO, ROASTED BRUSSELS SPROUTS & BACON SALAD WITH ALMOND BUTTER VINAIGRETTE

ORZO, ROASTED BRUSSELS SPROUTS & BACON SALAD WITH ALMOND BUTTER VINAIGRETTE

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Like everyone, I used to hate Brussels sprouts when I was little. I found them dry and bitter and would do anything to avoid eating them when they were on the table. Gradually, I came to like them (they're everywhere in stores now) and I have to admit I love them served with a smooth sauce, like this almond butter one.

Trust me—you've got to try this salad.  

Features

  • Diabetes
  • Healthy
  • Fast
  • Peanut-free
  • Lactose-free

Serves 4

Ingredients

  • 1/2 cup orzo
  • 4 cups Brussels sprouts, cut into quarters
  • 4 slices bacon, minced
  • 2 tablespoons vegetable oil
    Replacement options
    or peanut oil, canola oil, grapeseed oil, etc.
  • Salt and pepper, to taste
  • 1 small apple, diced
  • 1/2 cup golden raisins

For the vinaigrette

  • 2 tablespoons Dijon mustard
  • 1/4 cup almond butter
  • 1 tablespoon maple syrup
    Replacement options
    or honey
  • 1 teaspoon sriracha
  • 2 tablespoons balsamic vinegar
  • 1/2 cup vegetable oil

Steps

  1. Bring a large pot of water to a boil, and cook the orzo for 6–8 minutes. Drain and set aside.
  2. In a bowl, combine the Brussels sprouts, bacon, and oil, and season generously. Transfer to a baking sheet and broil for 10 minutes or until roasted and tender. Let cool and transfer to a large salad bowl along with the orzo, apple cubes, and raisins. Set aside.
  3. In a small bowl, whisk all the vinaigrette ingredients together and pour over the salad. Adjust the seasoning and serve. 
 

ORZO, ROASTED BRUSSELS SPROUTS & BACON SALAD WITH ALMOND BUTTER VINAIGRETTE

ORZO, ROASTED BRUSSELS SPROUTS & BACON SALAD WITH ALMOND BUTTER VINAIGRETTE

Ingredients

  • 1/2 cup orzo
  • 4 cups Brussels sprouts, cut into quarters
  • 4 slices bacon, minced
  • 2 tablespoons vegetable oil
  • Salt and pepper, to taste
  • 1 small apple, diced
  • 1/2 cup golden raisins

For the vinaigrette

  • 2 tablespoons Dijon mustard
  • 1/4 cup almond butter
  • 1 tablespoon maple syrup
  • 1 teaspoon sriracha
  • 2 tablespoons balsamic vinegar
  • 1/2 cup vegetable oil

Steps

  1. Bring a large pot of water to a boil, and cook the orzo for 6–8 minutes. Drain and set aside.
  2. In a bowl, combine the Brussels sprouts, bacon, and oil, and season generously. Transfer to a baking sheet and broil for 10 minutes or until roasted and tender. Let cool and transfer to a large salad bowl along with the orzo, apple cubes, and raisins. Set aside.
  3. In a small bowl, whisk all the vinaigrette ingredients together and pour over the salad. Adjust the seasoning and serve. 

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