Shredded Brussels Sprouts Salad with Maple Vinaigrette

Who said salads have to be plain and boring?

I love using thinly sliced Brussels sprouts and flavorful toppings to make this Shredded Brussels Sprouts Salad then adding homemade Maple Vinaigrette to jazz it up!

Ingredients:

Makes 2 large entree salads

16oz bag of Brussels Sprouts
2 eggs, cooked over easy {or desired doneness}
1/2 cup cooked bacon, chopped
1/4 cup dried cranberries
1 small pear or apple, sliced
1/4 cup chopped pecans or almonds, toasted
1/2 cup cherry tomatoes
3oz container goat cheese crumbles
1/4 cup croutons
salt/black pepper, to taste

For the Maple Vinaigrette:

1/4 cup olive oil
1/4 cup Maple Syrup
2 tbsp apple cider vinegar
1 tbsp lemon juice
salt/black pepper, to taste

Directions:

Wash and dry the Brussels Sprouts then trim off the rough ends.
Thinly slice the sprouts, shredding them, and add to a large bowl.
Now add remaining topping ingredients except the eggs and seasoning.
For the Maple Vinaigrette whisk all ingredients together in a small bowl.
Pour desired amount on top of the salad and toss all ingredients together and mix well.
Portion onto two plates and add an egg on top of each.
Season with salt and cracked pepper and serve.