A Salad of Sprouts, Bacon, and Pecans

• smoked bacon 5 slices
• Brussels sprouts 7 ounces (200g)
• a large carrot
• green onions 2
• shelled pecans 2 tablespoons
• plain yogurt 3/4 cup (200g)
• peanut oil 2 tablespoons
• walnut oil a tablespoon
• parsley a small bunch

1. Preheat the broiler.
2. Broil the bacon until lightly crisp.
3. Drain on paper towels, then cut into wide strips.
4. Trim the sprouts and slice them very thinly.
5. Scrub the carrot and peel it into long shavings with a vegetable peeler.
6. Finely slice the green onions.
7. Toast the pecans in a dry, nonstick pan for a couple of minutes until warm and fragrant.
8. Put the yogurt into a bowl, beat in the oils with a small whisk or fork, and season with salt and black pepper.
9. Chop the parsley leaves, discarding the stalks, and stir in.
10. Toss the sprouts, carrot, green onions, bacon, pecans, and dressing together.
11. Check the seasoning and serve.

bacon, brussels, carrot, green onions, pecans, peanut oil, walnut oil, parsley

Taken from www.epicurious.com/recipes/food/views/a-salad-of-sprouts-bacon-and-pecans-381498 (may not work)