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February 25, 2016
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March 3, 2016

Brussel Sprout Salad With Honey Mustard Vinaigrette

I’ve always been on the fence about brussel sprouts. Sometimes I like them, other times I just tolerate them. But I finally found whatthey were meant for in life, brussel sprout SALAD!

I had some chicken that I had going on the grill earlier in the day for my lunch prep, it’s nice and sunny out in California, and it was just one of those days where you just want something light and fresh for dinner. With some bacon already made earlier in the day and fresh brussel sprouts picked up, dinner basically made itself

Brussel-Sprout-Salad-With-Chicken-1

If you already have the protein made, this is an incredibly fast salad to make! Using a simple honey mustard vinaigrette recipe from scratch, the flavors all come together and with the addition of a little Gorgonzola (aka bleu cheese), brussel sprout salad is probably now my most favorite salad bar none!

I’m not a doctor, but the brussel sprouts do something when the vinaigrette is introduced to them that make them so delicious! The texture is totally different that what you’d expect from a brussel sprout. The flavor is amazing, and if you don’t think the kids will like it, you’d be amazed. I actually had my son wanting more after taking the first bite. Not something that happens in this house without dousing ketchup or ranch all over it!

This is a great idea for a day where you have some leftover proteins that you want to do something with. None of the protein I used in this dish was cooked for this meal, The eggs and bacon were leftover from the morning, and the chicken was already in the fridge from earlier in the day. See? Simple.

Just a quick tip here, get the loose brussel sprouts, not the packaged stuff, the fresher the better, so if you have a local farmers market, this would be ideal for the salad!

Enough Talk. More Rock.

On To The Recipe

Brussel Sprout Salad With Honey Mustard Vinaigrette
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Servings Prep Time
4 people 15 minutes
Servings Prep Time
4 people 15 minutes
Brussel Sprout Salad With Honey Mustard Vinaigrette
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time
4 people 15 minutes
Servings Prep Time
4 people 15 minutes
Ingredients
Salad
Vinaigrette
Servings: Units:
people
Instructions
  1. Chop the based from each brussel sprout making it easier to peel each leaf off placing into a colander. I left the cores out of the salad, but that's up to you. Rinse the brussel sprouts in the colander and set aside.
  2. Thinly slice your shallot. take about 1 tbsp and mince along with 1 clove of garlic
  3. Mix the olive oil, red wine vinegar, salt, pepper and honey dijon mustard in a small bowl.
  4. mix in the shallot and garlic into the dressing and set aside.
  5. Crumble your bacon and Gorgonzola cheese
  6. in a large bowl, toss in the brussel sprout leaves with shallots and dressing.
  7. lightly mix in the cheese and bacon
  8. Chop some chicken, and egg and serve for dinner, or leave the chicken and egg out and serve as a side. Enjoy!
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Derek Campanile
Derek Campanile

I’m an IT professional by day. Home cook for the family by night. Follow my blog for easy to make recipes, how-to’s and ideas to gather the family at the dinner table!

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