Don’t go away.
Hear me out.
This salad will definitely captivate you. “But it has Brussels sprouts!” you say.
Yes, I know. Let’s look past that and talk all about the other ingredients that make this salad awesome.
“But it doesn’t have croutons, or cheese, or creamy dressing!” You object. “Doesn’t need it,” I say.
“But it has Brussels sprouts!” you say.
“Ay, ay, ay, I know. It has raisins, balsamic vinegar and Korean pears.” I reply.
“WHAT?!” You exclaim, and look at me as if I’ve lost my mind.
“It’s like a perfect marriage of flavors. Try it!” I say.
“Umm… no thanks.” You quickly reply.
“More for me! (U_U)” I gladly answer.
I take a big bite. With a mouth full I try to say “humf hugmf hugmf nom!”
“WHAT?!” You annoyingly ask.
“I said, ‘you have no idea what you’re missing.’”
“Ohhh…alright.” You reluctantly agree.
You take a bite. Then another. Then a third. Again until it’s all gone.
Then you ask…
“Did that salad have Brussels sprouts?”
Warm Winter Salad
2 turkey bacon strips
1 tablespoon butter
10 Brussels sprouts, leaves separated
¼ cup California Raisins
2 tablespoons Holland House Balsamic Vinaigrette
½ Melissa’s Produce Korean Pear, sliced
sea salt to taste
1. In a small skillet, cook bacon strips until crispy. Drain, press between paper towels to absorb any grease. Set aside and slice in bite size pieces.
2. Melt butter in large skillet over medium flame. Add Brussels sprouts, cooked bacon and raisins and sautee for two minutes. Add vinegar and Korean pear slices and cook for 5 minutes.
3. Sprinkle with sea salt and serve warm.
Nibbles & Feasts
Ericka lives with her husband and son in Los Angeles, the mecca of international cuisine. Her childhood and Mexican culture heavily influenced her love of food; she loves the company and conversation that surround a dinner table. Ericka’s blog is bilingual, and she shares stories of food and develops recipes with her favorite food products. Fun fact: Ericka is an official Latism Top Latina Blogger 2012 and attended the blogging conference at the White House.
Favorite Way to Eat California Raisins: Sharing a bag with her son