Cooking Instructions
- 1
Bacon cups:
- 2
Preheat oven to 375°. Spray tins upside down side. Center a piece of bacon over each cup. Put tin on a baking sheet (to catch fat) and bake 16-20 minutes, until crisp. Let cool for 1 minute and remove bacon pieces from the tin. Drain on paper towels.
- 3
Vinegrette: blend the avocado, lemon juice and mustard. Mix the two oils together in a small bowl. With blender running, slowly add the oils to the mixture thru the hole in the top. Now add the water to make a creamy consistency. Add S&P to taste.
- 4
Salad:
- 5
Toss avocado and lemon juice in a large bowl. Add the shredded Brussels sprouts, tomatoes, onion, eggs and blue cheese. Mix together.
- 6
Add 1/2C vinegrette to start (use more if you want more coating) and toss together.
- 7
Arrange bacon cups on a serving dish and heap mounds of salad into each cup. Serve and enjoy!
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