An AMAZING staple dressing to go with any salad, bowl, veggie and perfect for this time of year❤️ I paired the dressing with a Brussels salad!! With finely chopped raw Brussels, bacon, toscana pepper cheese (parm or white cheddar works too) and candied nuts!!! This salad is unreal please make it yay thank you
The recipe:
To prep your brussel sprouts trim the ends, remove any wilted outer leaves, and slice thinly with a sharp knife or mandoline. Alternatively, pulse them in a food processor until finely shredded.(Store bought works great too)
Cook the bacon until crispy (pan-fry, bake, or air fry), then let it cool before crumbling into bite-sized pieces.
Dice the Toscana pepper cheese or your cheese of choice.
For the candied nuts, use store-bought or make your own by toasting nuts in a pan with a little sugar and butter until caramelized. Let them cool completely before chopping if needed.
Combine all dressing ingredients in a small bowl or jar. Whisk or shake until creamy and smooth. Adjust salt and pepper to taste.
In a large bowl, toss the shredded Brussels sprouts, crumbled bacon, shredded cheese, and candied nuts.
Drizzle the dressing over the salad and mix well to evenly coat the ingredients & enjoy!! xx
Bacon Brussels Salad with Creamy Lemon Maple Dijon Balsamic
Ingredients
For the Salad
- 4 cups finely chopped raw Brussels sprouts
- 4-5 slices cooked crispy bacon (crumbled)
- 1/2 cup shredded Toscana pepper cheese or Parmesan/white cheddar
- 1/3 cup candied nuts pecans or walnuts work great!
For the Creamy Lemon Maple Dijon Balsamic
- 2 tablespoons Mayo
- 1 tablespoon Dijon
- 1 tablespoon Lemon juice
- 1 clove Garlic
- 1/4 cup Olive oil
- 1/2 tablespoon Maple syrup
- 1 tablespoon Balsamic vinegar
- 1/2 teaspoon Salt
- 1/4 teaspoon Pepper
Instructions
- To prep your brussel sprouts trim the ends, remove any wilted outer leaves, and slice thinly with a sharp knife or mandoline. Alternatively, pulse them in a food processor until finely shredded.(Store bought works great too)
- Cook the bacon until crispy (pan-fry, bake, or air fry), then let it cool before crumbling into bite-sized pieces.
- Dice the Toscana pepper cheese or your cheese of choice
- For the candied nuts, use store-bought or make your own by toasting nuts in a pan with a little sugar and butter until caramelized. Let them cool completely before chopping if needed.
- Combine all dressing ingredients in a small bowl or jar. Whisk or shake until creamy and smooth. Adjust salt and pepper to taste.
- In a large bowl, toss the shredded Brussels sprouts, crumbled bacon, shredded cheese, and candied nuts.
- Drizzle the dressing over the salad and mix well to evenly coat the ingredients & enjoy!! xx
