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Shredded Brussels Sprouts Salad with Maple Vinaigrette
Makes 2 large entree salads
Ingredients
16
oz
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
3
oz
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
Instructions
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.