Recipes

Brussel-Sprout-and-Kale-Salad-Photo-FINAL-1b

Brussel Sprout and Kale Salad

Ingredients:
10 ounces Brussel sprouts, trimmed, thinly shredded
1 lb. baby kale, cleaned
1 cup bacon, cooked, chopped
½ cup balsamic vinaigrette
1 pear
1 tablespoon lemon juice and ½ cup of water, combined
Rothbury Farms® Texas Toast Croutons, any variety

Directions:
In a large mixing bowl, combine shredded Brussel sprouts, baby kale, cooked bacon, and balsamic vinaigrette

Toss until lightly coated; set aside.

Core and slice pear. Toss pear slices in lemon water; drain.

Garnish prepared salad with pear slices and top generously with Rothbury Farms® Texas Toast Croutons.

Optional Method:
Heat 2 tablespoons olive oil in medium sauté pan. Add Brussel sprouts to heated pan and wilt for 4 minutes, stirring occasionally. Add kale and lightly wilt; remove from heat. Stir in bacon and balsamic vinaigrette. Remove from sauté pan and garnish with sliced pears. Top generously with Rothbury Farms® Texas Toast Croutons.

Brussel-Sprout-and-Kale-Salad-Photo-FINAL-1b

Brussel Sprout and Kale Salad

Ingredients:
10 ounces Brussel sprouts, trimmed, thinly shredded
1 lb. baby kale, cleaned
1 cup bacon, cooked, chopped
½ cup balsamic vinaigrette
1 pear
1 tablespoon lemon juice and ½ cup of water, combined
Rothbury Farms® Texas Toast Croutons, any variety

Directions:
In a large mixing bowl, combine shredded Brussel sprouts, baby kale, cooked bacon, and balsamic vinaigrette

Toss until lightly coated; set aside.

Core and slice pear. Toss pear slices in lemon water; drain.

Garnish prepared salad with pear slices and top generously with Rothbury Farms® Texas Toast Croutons.

Optional Method:
Heat 2 tablespoons olive oil in medium sauté pan. Add Brussel sprouts to heated pan and wilt for 4 minutes, stirring occasionally. Add kale and lightly wilt; remove from heat. Stir in bacon and balsamic vinaigrette. Remove from sauté pan and garnish with sliced pears. Top generously with Rothbury Farms® Texas Toast Croutons.