The Brussel Beast (self named)

For the salad: 

-1 lb (or more) brussel sprouts (cut off stem, slice in half, keep loose leaves. toss LIGHTLY in olive oil/salt/pepper and roast at 450* for about 20 min or until loose leaves are brown but not burned)

-Almonds chopped roughly and toasted (we toasted on the same cookie sheet as the Brussel sprouts for about 3 min

-1 head romaine chopped

-feta cheese to taste

-1/2 pack of bacon (we roasted it in the oven. 25 min at 450 on cooling racks over a cookie sheet)

For the dressing:

1/2 C olive oil

1/4 C dijon mustard

2 tsp horseradish (prepared)

2 tbls white wine vinegar

salt and pepper to taste

This is a hearty yummy salad. We added grilled chicken with a little spice to it. The salad is warm after adding all of the roasted stuff and it felt like a super filling winter dish. YUM.