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.
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.
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
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.
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
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