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Brussels sprouts are a crunchy alternative to cabbage or kale salad. Bacon, balsamic vinegar, and prune juice concentrate bring salt and tang to the salad while prunes deliver texture and sweetness.
45 ml / 3 tablespoons extra virgin olive oil
30 ml / 2 tablespoons balsamic vinegar
10 g / 1 1/2 teaspoons Prune Juice Concentrate
2 g / 1/2 teaspoon sea salt
Freshly ground pepper to taste
5 cups thinly sliced or shaved Brussels sprouts
1/2 cup Diced Dried Plums
1/4 red onion, thinly sliced
5 strips thick cut bacon, cooked until crisp and coarsely crumbled
35 g / 1/3 cup sliced and toasted almonds
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