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Brussel Sprout Salad Recipe

Nutrition per serving    (USDA % daily values)
CAL
296
FAT
60%
CHOL
56%
SOD
31%

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Ingredients for 8 servings

1/2 cup red wine vinegar

4 hard boiled medium eggs, each cut into 16 wedges

3 large red onions, caramelized and sweated to 2 cups

4 small garlic cloves, minced

Olive oil, for sauteing

Salt and pepper

2 large shallots, finely diced

Salt and freshly ground black pepper

2 cups croutons

1 teaspoon chopped fresh thyme

80 Brussels sprout leaves (about 5 pounds) remove spotty or excessively dark leaves

2/3 cup vinaigrette, recipe follows

2 tablespoons extra virgin olive oil

1 1/2 cup bacon lardoons

2 tablespoons pure olive oil

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