HOMESTEAD HOW-TO
Food processor or Knife Cutting Board Frying pan Mason Jar or Tupperware with a top
1 lb whole Brussels sprouts, shredded or Finely chopped 1/4 red onion, chopped 4 slices bacon, fried and chopped 1/3 cup candied pecans 1/3 cup dried cranberries 1 honey crisp apple, chopped
1/3 cup maple syrup 1/4 cup Olive Oil (high-quality EVOO) 1 lemon, juiced 1 tsp salt 1 tsp black pepper
Place the Brussels sprouts in a food processor and shred them. If you don’t have a food processor, finely chop the Brussels sprouts instead.
Cook the bacon until crispy, drain it, and let it cool for 3-4 minutes. Chop the bacon into small pieces.
In a large bowl, combine the shredded Brussels sprouts, red onion, pecans, cranberries, apples, and chopped bacon.
In a mason jar, add all the vinaigrette ingredients. Secure the lid on the jar and shake it well to combine the ingredients.
When ready to serve, toss the salad in the dressing.