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Warm Buckwheat Salad with Bacon, Brussels Sprouts, Leeks and Apples

Warm Buckwheat Salad with Bacon, Brussels Sprouts, Leeks and Apples

   

Warm Buckwheat Salad with Bacon, Brussels Sprouts, Leeks and ApplesWarm Buckwheat Salad with Bacon, Brussels Sprouts, Leeks and Apples


Recipe Details:
This warm diabetic-friendly salad is quite an unusual one. The taste of its original combination of products will pleasantly surprise you, your family and your guests.


Ingredients:
  • Buckwheat – ¾ cup
  • Brussels sprouts (washed, dried and cut in half) – 1 lb.
  • Bacon (can be substituted with turkey bacon) – 10 strips
  • Medium apples (peeled and cut into thin slices) – 2
  • Medium leek (peeled and cut into quarters) – 1
  • Egg whites – from 1 egg
  • Vegetable oil – 2 tsp.
  • Fresh thyme (finely chopped) – 1 tbsp.
  • Honey – 1 tbsp.
  • Apple vinegar – 2 tbsp.
  • Salt – ½ tsp.
  • Water – 400 ml
  • Pomegranate arils (optional; for serving)
    Recipe Directions:
    Step 1
    In a large non-stick frying pan, fry the buckwheat over medium heat for about 5 minutes. Then let it cool.
    Step 2
    Combine egg white and vegetable oil in a bowl. Beat until smooth. Combine with the fried buckwheat and mix well. Then put the mix in the frying on which you fried the buckwheat.
    Step 3
    Fry the mix over medium heat, occasionally stirring, until the egg white curdles and browns (about 3 minutes). Remove the pan from heat and let it cool.
    Step 4
    Add 1/4 teaspoons of salt to the buckwheat and then add water. Return the frying pan to high heat and bring to a boil. Cover the pan with a lid and reduce heat to low. Cook the buckwheat for about 12 minutes.
    Step 5
    In a large skillet, fry the bacon over medium heat until crispy. Put it on a plate and let it cool. Leave 2 tbsp. of fat melted from the bacon in the frying pan.
    Step 6
    Place the leeks and Brussel sprouts in a skillet with the grease from bacon. Add ¼ teaspoons of salt, stir. Fry covered over medium heat for 5 minutes.
    Step 7
    Add the sliced apples to the pan with Brussel sprouts and onions. Fry for 5-10 minutes.
    Step 8
    Prepare the honey sauce: Combine honey with thyme. Warm up for about 1-2 minutes in a microwave oven. Add apple vinegar and stir.
    Step 9
    Combine the mix of the buckwheat, bacon, and Brussels sprouts with the leek and apples. Add the honey sauce and mix.
    Step 10
    Put the warm salad on a plate, sprinkle with pomegranate arils if desired and serve. Bon Appetit!


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