Best Green Eats Ever: Delicious Recipes for Nutrient-Rich Leafy Greens, High in Antioxidants and More by Katrine Van Wyk

Author:Katrine Van Wyk [Van Wyk, Katrine]
Language: eng
Format: epub
Publisher: Countryman Press
Published: 2015-01-05T08:00:00+00:00

PALEO, GF SERVES 4 (OR 2 AS A MAIN DISH)

1 cup bite-size pieces of bacon

2 shallots, finely chopped

4 cups total shredded brussels sprouts and chopped kale

1 pear, sliced

⅓ cup hazelnuts or walnuts, toasted and chopped

Dressing:

1 tablespoon Dijon mustard

1 tablespoon raw honey

1 tablespoon apple cider vinegar

1 tablespoon olive oil

Salt and pepper to taste

In a deep sauté pan, pot, or wok, fry the bacon. When it’s turning golden, take it out but leave the fat.

Add the shallots to the pot and sauté for 1 minute, then add the shredded vegetables. Sauté for 2–3 minutes. Add the pear and sauté for 1 more minute.

Take off the heat and add the bacon and nuts. Pour the dressing over and toss well to coat the whole salad. Serve warm.

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