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A deep white bowl with the salad in it and a napkin and fork in the background - square
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Brussel Sprout Salad

This Brussel sprout salad is perfect to serve at a dinner party, provided that peeps like Brussel sprouts :)
Course Salad
Cuisine Salad
Keyword brussel sprout salad
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4 salads
Calories 320kcal
Author Elaine Benoit

Equipment

Ingredients

  • 18 Brussel sprouts stems chopped off, washed and damaged outer leaves discarded, shredded or sliced thinly
  • 3 cups baby spinach chopped
  • 2 red onion sliced thinly then chopped
  • 3 slices bacon fried and blotted dry, crumbled
  • 2 tablespoons walnuts chopped
  • 3 slices Parmesan cheese shaved

Dressing

  • 1/2 cup olive oil
  • 1/4 cup balsamic vinegar
  • 2 tablespoons freshly squeezed lemon juice
  • 2 teaspoons mustard
  • 1/8 teaspoon salt

Instructions

  • Fry bacon and set aside when done

Dressing

  • In a medium mixing bowl, add 1/2 cup olive oil, vinegar lemon juice, mustard and salt. Whisk until combined and thickened, set aside

Salad

  • Combine the shredded Brussel sprouts and spinach
  • Put some sprout mixture in a salad bowl
  • Sprinkle red onion on sprout mixture
  • Crumble 1 or more slices of bacon on salad
  • Sprinkle walnuts on salad
  • Sprinkle shaved parmesan on salad
  • Dribble dressing on salad
  • Eat
  • Smile
  • Enjoy

Notes

This is for 4 servings but I made only one salad for Christopher and saved the rest for leftover salad

Nutrition

Serving: 1Salad | Calories: 320kcal | Carbohydrates: 17g | Protein: 7g | Fat: 37g | Saturated Fat: 6g | Cholesterol: 11mg | Sodium: 268mg | Potassium: 611mg | Fiber: 5g | Sugar: 7g | Vitamin A: 2755IU | Vitamin C: 86mg | Calcium: 89mg | Iron: 2.4mg