Bacon and Brussels Sprouts Salad

Bacon and Brussels Sprouts Salad is a delicious salad to serve as a side dish for dinner or to add to a holiday dinner menu!

This was my first time venturing into using brussels sprouts as the main ingredient for salad.  But as soon as I saw that BACON was involved in the recipe… as well as a delicious-sounding Honey-Lemon Vinaigrette, I was totally on board.

The recipe come from a book by Julie Wampler from the Table for Two blog.  Her book is aptly named, Dinner for Two: Easy and Innovative Recipes for One, Two or a Few.  This is a great cookbook to have on hand if it’s just you at home… or if it’s just you and a partner.  Here are some recipes I have bookmarked to make:  Parmesan- Crusted Chicken Rice Bowls, 20-Minute Teriyaki Chicken and Broccoli, Sloppy Joe Mac n’ Cheese, Creamy Sun-Dried Tomato Fettuccine, Beer-Braised Roast with Polenta, and the Smoked Sausage and Spinach Tater Tot Breakfast Bake.

I made this recipe to go with our Thanksgiving meal this year, and I plan to make it to go with our Christmas dinner too.  The sweet lemony vinaigrette is delicious, it’s a nice change from regular-‘ol salad, and I was really happy to taste a lot of bacon in this salad.  We loved it!

Here are a few more brussels sprouts recipes

• Brussels Sprouts with Bacon and Hazelnuts
• Shredded Parmesan Brussels Sprouts
• Brussels Sprouts with Bacon and Apple
• Creamy Brussels Sprouts with Bacon
• Roasted Brussels Sprouts with Lemon and Bacon

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Bacon and Brussels Sprouts Salad

By RecipeGirl.com

A fabulous way to eat brussels sprouts!

Prep: 15 minutes mins

Total: 15 minutes mins

Servings: 4 servings

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Ingredients

VINAIGRETTE:

• ▢ ¼ cup extra virgin olive oil
• ▢ ¼ cup honey
• ▢ 2 tablespoons champagne or white wine vinegar
• ▢ juice of one lemon
• ▢ ¼ teaspoon kosher salt
• ▢ ¼ teaspoon freshly ground black pepper

SALAD:

• ▢ 4 cups shredded brussels sprouts
• ▢ 2 cups pre-made broccoli slaw
• ▢ 6 slices bacon, cooked until crisp and chopped

Instructions 

PREPARE THE VINAIGRETTE:

• In a small bowl, whisk together all of the vinaigrette ingredients; set aside.

ASSEMBLE THE SALAD:

• In a large bowl, toss together the brussels sprouts and slaw so that everything is evenly distributed.  Add the chopped bacon, and then drizzle with the vinaigrette.  Toss again to incorporate.  Serve at room temperature or refrigerate 1 to 2 hours and serve it chilled.

Notes

• If you are preparing this recipe as gluten-free, just be sure to use a brand of bacon that is known to be GF.

Nutrition

Serving: 1serving, Calories: 377kcal, Carbohydrates: 29g, Protein: 9g, Fat: 27g, Saturated Fat: 6g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 16g, Trans Fat: 1g, Cholesterol: 22mg, Sodium: 403mg, Potassium: 607mg, Fiber: 3g, Sugar: 19g, Vitamin A: 902IU, Vitamin C: 128mg, Calcium: 68mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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