Brussels Sprout Salad with Cherries, Bacon and Citrus Vinaigrette

Brussels Sprout Salad with Cherries, Bacon and Citrus Vinaigrette

This salad pairs so with well with any entree.  I especially like how easy it is to throw together and serve at pitch-ins and gatherings in our home.  You can prepare it in advance and it saves well for 3 day in your refrigerator.

Serves: 3 entree servings or 6 sides
Ingredients:

For the dressing:

  • 1/4 cup olive oil
  • Juice from 2 lemons (about 1/2 cup)
  • 1 teaspoon dijon mustard
  • 1 tsp. powdered garlic
  • 2 Tbls. poppy seeds

For the salad:

  • 20 Brussels sprouts, washed and ends removed (or one bag pre-shredded Brussels sprouts
  • 1 package broccoli slaw
  • 1 bag real bacon pieces
  • 3 green onions, ends trimmed and chopped
  • 1 cup dried cranberries or cherries
  • ½ cup sunflower seeds or pumpkin seeds
Directions:
  1. Combine all the ingredients for your dressing in a bowl and whisk together
  2. Set aside until ready to serve
  3. Place the washed and trimmed Brussels sprouts in a food processor and process until finely chopped
  4. Add the minced Brussels Sprouts through sunflower seeds to a large bowl.
  5. Add the dressing to the salad and toss to combine