INGREDIENTS
4 cups
shredded Brussels sprouts
3
strips cooked nitrate free bacon, chopped
1/2 cup
chopped walnuts, toasted
1/2 cup
dried fruit of choice (I used chopped dried apricots)
1/3 cup
pumpkin seeds or sunflower kernels
1/4 cup
extra virgin olive oil or avocado oil
2 tbsp
balsamic vinegar
1/4 tsp
salt
1/4 tsp
black pepper
1/2 tsp
dijon mustard