I’ve always been afraid to cook with brussels sprouts until I realized I didn’t have to cook them! Throwing them into a salad is a great way to change up your regular salad and add a little bit of crunch. They don’t get soggy or lose their crunch from the salad dressing, making them the perfect addition!
Bacon and Brussels Sprout Salad Recipe
Throwing brussels Sprouts into a salad is a great way to change up your regular salad and add a little bit of crunch.
Serving
Ingredients
Salad:
- 1½ cups Brussels sprouts, chopped
- 5 ounces spring mix salad greens
- 1 avocado, diced
- 1 cup cherry tomatoes, halved
- 10 strips bacon, (cooked and crumbled)
- ½ cup feta cheese
- ½ cup craisins
Dressing:
- 1 teaspoon dijon mustard
- 2 Tablespoons honey
- 3 Tablespoons apple cider vinegar
- 3 Tablespoons extra virgin olive oil
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- Wash and cut off stems of brussels sprouts. Chop into slices.
- Toss spring mix and brussels sprout in a large bowl.
- Toss in diced avocado, cherry tomatoes, crumbled bacon, feta cheese, and craisins.
- In a blender or food processor, blend ingredients for dressing until well combined.
- Pour dressing over salad and toss until combined.
Nutrition
Calories: 236 kcal · Carbohydrates: 21 g · Protein: 4 g · Fat: 17 g · Saturated Fat: 4 g · Cholesterol: 13 mg · Sodium: 363 mg · Potassium: 367 mg · Fiber: 4 g · Sugar: 14 g · Vitamin A: 659 IU · Vitamin C: 33 mg · Calcium: 84 mg · Iron: 1 mg
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.Feeding a crowd? Check out these awesome “Salad Hands” that will take your salad from boring to beautiful!
