Difficulty: Easy - for beginners
30-40 brussels sprouts (about 4 cups shredded), 6 slices bacon, 1 cup pomegranate arils, 1/3 cup almonds, 1/2 cup freshly grated Romano cheese Dressing: 1 shallot, chopped, juice of one orange, juice of one lemon, 1/2 tsp salt, 1 T honey, 2 T Greek Yogurt, 1/3 cup olive oil, up to 2 T water (if needed)
Cook the bacon until crispy. Drain on paper towels, crumble and set aside. Shred or slice the brussels sprouts. Fluff them up by breaking them up with your hands. Prep the pomegranate seeds. Place the almonds in a food processor and pulse until finely chopped. Toss the Brussels Sprouts, bacon, pomegranate arils, almonds and cheese together. Place all dressing ingredients in a food processor and pulse until creamy. Toss the salad with the dressing and serve immediately.