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Brussels sprouts, bacon and greens salad with roasted shrimp {gluten-free}

Brussels sprouts, bacon and greens, topped with roasted shrimp (optional), make a fabulous main course salad. #glutenfree

As it turns out, downsizing the pantry, in preparation for our move from the log house to a small apartment in the city, hasn't been the nightmare I'd feared. Instead, I've been discovering hidden treasures in the deep recesses of the shelves, and letting those ingredients inspire new and interesting combinations. Three boxes of powdered buttermilk packets -- enough to make 12 quarts (!) of buttermilk -- revealed themselves last week, and immediately I thought of using some in a salad dressing. The remaining ingredients in this Brussels sprouts, bacon and greens salad came from the pantry, the fridge (bacon and yogurt), and the freezer (shrimp). Lately we've been into raw Brussels sprouts, something I hadn't tried until just a few months ago, and those form the base for this all-seasons salad. In summer, toss in a ripe tomato, or omit the protein altogether and add some nuts or chickpeas for a vegetarian main dish.

Everything's better with bacon, including this Brussels sprouts salad topped with roasted shrimp. #glutenfree

Brussels sprouts, bacon and greens salad with roasted shrimp

From the pantry, you'll need: roasted red pepper, bacon, frozen shrimp, powdered buttermilk, Dijon mustard, agave nectar, rice vinegar, extra virgin olive oil, Greek yogurt, kosher salt, fresh black pepper.

Serves 4.

Ingredients

For the dressing:
1 Tbsp powdered buttermilk
1 Tbsp plain Greek yogurt (whole milk or low-fat)
1/2 tsp Dijon mustard
1/2 tsp agave nectar
1 tsp rice vinegar
2 tsp extra virgin olive oil
Pinch each of kosher salt and fresh black pepper
2 Tbsp water

For the salad:
3 cups shredded Brussels sprouts
3 Tbsp chopped roasted red pepper (from a jar)
4 strips bacon, cooked and roughly chopped
4 cups mixed baby greens (romaine, kale, arugula, whatever you like)
20 large (21-25 or 26-30 size) shrimp, peeled and deveined

Directions

In a small measuring cup, combine all ingredients for the dressing. Whisk until smooth, and set aside.

Preheat the oven to 425°F. Line a small rimmed baking sheet with aluminum foil.

In a large mixing bowl, combine the Brussels sprouts, roasted red pepper, cooked bacon and mixed greens.

When the oven is hot, lay the shrimp on the baking sheet in a single layer. Drizzle lightly with olive oil. Roast for 10 minutes, or until pink and curled. Remove from the oven, and arrange over the salad.

Top the salad with the dressing, and toss gently to combine.

[Printer-friendly recipe.]


More salads featuring Brussels sprouts:
Shredded Brussels sprouts salad with dried blueberries, pecans, and maple-miso dressing, from The Perfect Pantry
Warm Brussels sprouts, almond and goat cheese salad with maple mustard dressing, from The Perfect Pantry
Brussels sprouts salad with bacon, dried cranberries, almonds, and parmesan, from Kalyn's Kitchen
Thai crunch Brussels sprouts, from How Sweet It Is
Brussels sprouts salad with grapefruit vinaigrette, from Sarah's Cucina Bella

Need some new ideas to turn your same-old salad into exciting salad? Download Dress Up Your Salad, my e-book packed with easy mix-and-match recipes, full-color photos and a few fun videos. Fantastic salad recipes can be just one click away, on any computer, tablet or smart phone, with the FREE Kindle Reading app. Click here to learn more.


Disclosure: The Perfect Pantry earns a few pennies on purchases made through the Amazon.com links in this post. Thank you for supporting this site when you start your shopping here.

Comments

I'm intrigued by the flavors in this salad, and I do have powdered buttermilk! I keep it in the freezer since I don't use it often.

Kalyn, the buttermilk tenderizes the Brussels sprouts, and the bacon adds just a bit of salty contrast. So good!

Love this recipe. Thank you and have a great Sunday.

I've loving all the brussels sprouts salads cooks are posting. I saw this over on Google+ and had to tell you how delicious it looks.

Liz, Kristi: thanks so much! The crunch of the Brussels sprouts paired with the roasted shrimp... well, just irresistible!

I had this dressing at 2 meals today - lunch, as a dip for a wrapl dinner, with avocado. I made a slight change - 1 T water, 2 T yogurt, to make it thicker. Tasted great!

Love it...will try it soon.

Susan, I love that you had the dressing twice! And yes, a thicker dressing would be more ranch-like, so I know I would love it, too.

Just bought Costco brussels sprouts and have some of the other ingredients on hand. Hope to follow through to try this.

Also, hope all is well in your neck of the snowy woods! Every time I see eastern weather forecasts I think of you!

Sandy, thanks for the good wishes. Yes, we are buried in snow!

I love everything to do with Brussels spouts so thanks for this recipe. Also thank you for mentioning powdered butter milk. I never knew this product existed and it seems perfect for me. I rarely use buttermilk and when I do I end up throwing a lot out. The powdered version sounds perfect for me.

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