My latest obsession? Shredded brussel sprout salad with dried cranberries and zesty garlic dressing. sounds weird, well don’t knock it until you try it.
If you like crisp and crunchy salads then you’ll definitely become a fan of my brussel sprout salad. The saltiness from the crispy bacon and the sweetness from the dried cranberries pleasantly offset the faint bitterness of brussels. Tossed with my homemade zesty garlic dressing and you are sure in for a refreshing and fulfilling treat.
Do You Have To Add Meat To This Brussel Sprout Salad?
Absolutely not! To make my salad a bit more fulfilling I like to add protein such as chicken or bacon; however, you can substitute with any meat you prefer or skip the meat entirely. I seasoned my baked chicken with dried cilantro, garlic powder, seasoning salt, paprika, and vinegar and it was absolutely delish. If you are looking for a lighter dish, try adding cilantro-lime grilled shrimp.
Can Brussel Sprout Salad Be Made In Advance?
It sure can. One of the main things that I love about brussel sprouts salad is that when made ahead with dressing, the salad does not get soggy or wilted like lettuce-based salads. In fact, hours later or even the next day, the Brussel sprouts retain their color and crunch. Perfect make-ahead lunch for a packed lunch or picnic.
Wine Pairing for Brussel Sprout Salad
Like just about every other summertime salad, this would pair lovely with sparkling rose or cava. Sparkling wines are crisp and refreshing and would complement the citrusy notes in the dressing.
Ingredients
Instructions
- Slice and discard the bottom ends of the brussel sprouts. Slice the remaining brussel sprout into thin slices.
- Wash and drain brussel sprouts. Place in a large bowl.
- Chop bacon and cooked chicken. Place in large bowl with sliced brussels.
- Dice tomatoes and mini cucumbers. Add diced vegetables to the large bowl.
- Top salad with dried cranberries and shredded Italian cheese blend.
- In a small bowl mix olive oil, lemon juice, lime juice, black pepper, garlic powder, and Italian seasoning. Drizzle salad with dressing.
- Toss salad and refrigerate for 15 minutes. Serve cold and enjoy.
