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
1 1/2 cups Brussels sprouts (chopped) 1 (5 ounce) bag spring mix salad greens 1 avocado (diced) 1 cup cherry tomatoes (halved) 10 strips bacon (cooked and crumbled) 1/2 cup Feta cheese 1/2 cup Craisins
1 teaspoon Dijon mustard 2 Tablespoons honey 3 Tablespoons apple cider vinegar 3 Tablespoons extra virgin olive oil 1/2 teaspoon salt 1/2 teaspoon pepper
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.
Six Sisters Stuff
Feeding a crowd? Check out these awesome “
Salad Hands” that will take your salad from boring to beautiful!