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:
- Combine all the ingredients for your dressing in a bowl and whisk together
- Set aside until ready to serve
- Place the washed and trimmed Brussels sprouts in a food processor and process until finely chopped
- Add the minced Brussels Sprouts through sunflower seeds to a large bowl.
- Add the dressing to the salad and toss to combine