Name: Brussels Sprouts Salad Recipe For Bacterial Vaginosis
Prep time: 15 min
Cook time: 10 min
Yield: 10
Ingredients: 3 tbsp apple juice; 3 tbsp apple cider vinegar or lemon juice; 1 tbsp mustard brown or dijon; 1 1/2 tbsp date paste or syrup; 1/2 tsp cinnamon; 1/2 tsp onion powder; 1/2 cup light olive or avocado oil; sea salt and black pepper; 1 lb brussels sprouts raw (shredded); 8 slices nitrate-free bacon (cut into pieces); 1 tbsp rendered bacon fat; 2/3 cup hazelnuts (chopped); sea salt of nuts; 1 med apple (chopped); 2 tsp lemon juice; 1/2 cup dried cranberries

Brussels Sprouts Salad Recipe For Bacterial Vaginosis

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Prep Time: 15 minutes

Cook Time: 10 minutes

Servings:

Calories: 292kcal

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Ingredients

Ingredients for the vinaigrette:

3 tbsp apple juice
3 tbsp apple cider vinegar or lemon juice
1 tbsp mustard brown or dijon
1 1/2 tbsp date paste or syrup
1/2 tsp cinnamon
1/2 tsp onion powder
1/2 cup light olive or avocado oil
sea salt and black pepper

Ingredients for the salad:

1 lb brussels sprouts raw, shredded
8 slices nitrate-free bacon , cut into pieces
1 tbsp rendered bacon fat
2/3 cup hazelnuts, chopped
sea salt of nuts
1 med apple, chopped
2 tsp lemon juice
1/2 cup dried cranberries

Instructions

Have all ingredients prepped and ready to go before beginning.
Heat a large skillet over medium-high heat, add bacon pieces. Cook until crisp, stirring to evenly brown, then remove with a slotted spoon to drain on paper towels, save the bacon fat.
Place shredded Brussels sprouts in a large bowl and toss with bacon and 1 tbsp rendered bacon fat.
Meanwhile, heat the same skillet over medium heat and add the nuts, sprinkle with sea salt. Cook 3-5 minutes, stirring, until toasty, careful not to burn.
Toss the nuts with the Sprouts and bacon, then add the chopped apples. Sprinkle with lemon juice, then add the cranberries and toss.
To make the dressing, place all ingredients except for salt and pepper in a tall jar or container and use an immersion blender to combine. Taste, then add salt and pepper.
Toss about half the dressing with the salad, leaving the rest to serve with as extra. Serve and enjoy!*

Nutrition Label

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