Brussel Sprout Salad with Lemony Dressing

The saltiness of the pancetta balanced with the brightness of the lemon and paired with the sweetness of the cherry tomatoes make this a flavorful dish!

Ingredients:

• 1 lb. fresh brussel sprouts, stems trimmed and then roughly shredded (use a food processor or blender)

• 4 oz. pancetta (or bacon)

• Handful of sliced cherry tomatoes

For the dressing:

• Juice of 1/2 lemon

• 2 Tbsp. apple cider vinegar

• 2 cups water

• 1/2 tsp. sea salt

• pinch of white pepper

• 1 tsp. dijon mustard

• 2 tsp. granulated stevia (like Pyure)

• 1/4 tsp. each of onion and garlic powder

• 2 Tbsp. avocado oil (or olive oil)

1. Simmer all dressing ingredients in a sauce pan for 20-25 minutes, whisking occasionally. You want the liquid to reduce a bit more than half and begin to slightly thicken. Remove from the pan and let it cool completely at room temperature.

2. In a saute pan, cook the pancetta. Once it's done, let it cool on paper towel to drain grease.

3. Using the same pan that you cooked the pancetta in, take advantage of the leftover grease saute the shredded brussel sprouts until they are softened. Pancetta is very salty, so I don't suggest adding any salt to season the sprouts here.

4. Toss the brussel sprouts with the dressing, pancetta and cherry tomatoes.

5. Optional: add some thinly sliced red onion.

6. Serve right away if you want a warm salad or chill until ready to serve for a cold salad.