#simplevinaigrette

Warm Brussels sprouts and bacon salad with Parmesan is a delicious mix of roasted Brussels sprouts that are crispy, bacon that is salty, almonds that are crunchy, and the rich flavor of grated Parmesan cheese. This salad is a satisfying and comforting side dish or light meal that is dressed in a simple balsamic vinaigrette.

Ingredients: 1 lb Brussels sprouts, trimmed and halved. 4 slices bacon, chopped. 1/4 cup grated Parmesan cheese. 1/4 cup sliced almonds. 2 tablespoons olive oil. 2 tablespoons balsamic vinegar. Salt and pepper to taste.

Instructions: Start by heating the oven to 400F 200C. Sprinkle 1 tablespoon of olive oil over the Brussels sprouts and put them on a baking sheet. Add salt and pepper, and then toss to mix. The Brussels sprouts should be roasted in a hot oven for twenty to twenty-five minutes, or until they are soft and the edges are just a little crispy. To get even cooking, stir them once in a while while they're roasting. Set the skillet on medium heat while the Brussels sprouts roast. It will take about 5 to 7 minutes of cooking after adding the chopped bacon until it gets crispy. Take the bacon out of the pan and put it on paper towels to drain. To make the dressing, mix the last tablespoon of olive oil and the balsamic vinegar in a small bowl with a whisk. Add pepper and salt to taste. Move the Brussels sprouts to a serving bowl when they are done roasting. Put the crushed Parmesan cheese, sliced almonds, and crispy bacon on top. Spread the balsamic vinaigrette dressing on top of the salad, then toss everything together to mix. Enjoy the warm Brussels sprouts and bacon salad right away with Parmesan.

Prep Time: 15 minutes

Cook Time: 25 minutes

Fresh cucumbers, juicy tomatoes, tangy feta cheese, and salty Kalamata olives make this Greek salad a real treat. This salad is great as a side dish or as a light meal by itself. It's dressed with a simple vinaigrette.

Ingredients: 2 cups diced cucumbers. 1 cup diced tomatoes. 1/2 cup diced red onion. 1/2 cup crumbled feta cheese. 1/4 cup pitted Kalamata olives. 2 tablespoons extra virgin olive oil. 2 tablespoons red wine vinegar. 1 teaspoon dried oregano. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: In a large bowl, combine the diced cucumbers, diced tomatoes, diced red onion, and crumbled feta cheese. Add the pitted Kalamata olives to the bowl. In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, dried oregano, salt, and pepper. Drizzle the dressing over the salad and toss to combine all the ingredients. Garnish with fresh parsley leaves. Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together. Serve and enjoy your refreshing Greek salad!

Prep Time: 15 minutes

Cook Time: 0 minutes