Brussels Sprout Salad

October 28, 2009


Author Notes: My recipe is based on a Broccoli Salad recipe that my friend Louise gave me. Chances are, you've probably had that Broccoli Salad at a summer barbecue. I decided to tweak it a bit, and make it Fall-appropriate. It'd be nice next to some Thanksgiving roast turkey. Or even the next day, on a turkey sandwich. The dressing is so good, you'll want to eat it by the spoonful. Careful there. I like my salads lightly dressed, so if you think yours is a bit on the dry side, just double the recipe for the dressing.mrslarkin

Serves: 6 - 8

Ingredients

Dressing

  • 1/4 cup mayonnaise
  • 1/8 cup sugar
  • 1/2 tablespoon apple cider vinegar

Salad

  • 2 10 oz. tubs Brussels sprouts
  • 1/2 cup diced red onion
  • 1/2 cup dried cranberries
  • 1/2 cup chopped toasted pecans
  • 1/2 cup chopped crisp bacon
In This Recipe

Directions

  1. For the dressing, whisk together the mayo, sugar and vinegar, and set aside. The sugar will disolve while you are preparing the salad.
  2. With a food processor fitted with the slicing disk, slice the Brussels sprouts. Transfer to a large bowl. Add onion, cranberries, pecans and bacon. Toss. Add dressing. Mix well and chill 2 - 5 hours, or serve immediately.

More Great Recipes:
Salad|Vegetable|Pork|Bacon|Pecan|Vinegar|Fall|Thanksgiving|Gluten-Free

Reviews (13) Questions (0)

13 Reviews

lapadia July 12, 2012
Love brussels and your recipe, similar to one I've made :)
 
PistachioDoughnut July 12, 2012
I really love brussel sprouts..looks like I want some now....what else do you see in place of Bacon...to give that crunch or taste..
 
Author Comment
mrslarkin July 12, 2012
Instead of bacon, I would go for something savory, salty, crunchy, like crisped parmigiano frico. Sprinkle over the salad at the end to retain the crunch! <br /> <br />For frico, finely grate parmigiano, sprinkle into circles on parchment paper and bake at 350 until crispy.
 
Tbird November 4, 2011
Would like to try this tomorrow night. I love sauteing (sp?) brussels sprouts with bacon. Should I warm the brussels sprouts up first before dressing?
 
Author Comment
mrslarkin November 5, 2011
Hi, Tbird! I leave the Brussels sprouts raw. I love the crunch! But the dressed sprouts do get softer the longer you let it sit. Let me know if you try it!
 
SKFitz December 28, 2010
This is DELICIOUS. So tangy. I only used half the amount of brussels sprouts - maybe I just like a salad heavy on the "extras" :)
 
Author Comment
mrslarkin December 28, 2010
That's so great to hear!! Nothing wrong with extras - especially if it involves bacon!!
 
Rhonda35 October 30, 2009
Looking forward to trying this.
 
Author Comment
mrslarkin November 15, 2009
Thanks! I hope you like it Rhonda! You can also substitute 1/4 cup maple syrup for the sugar, which gives it an extra Autumn-y taste.
 
CMReeve October 28, 2009
This is a terrific fall reinterpretation. I think I'll like it better than the broccoli version - the sprouts will add that little certain something. Great one!
 
Author Comment
mrslarkin November 15, 2009
thank you CM. Try it with maple syrup too, as I mentioned above to Rhonda.
 
CMReeve October 28, 2009
This is a terrific fall reinterpretation. I think I'll like it better than the broccoli version - the sprouts will add that little certain something. Great one!
 
CMReeve October 28, 2009
This is a terrific fall reinterpretation. I think I'll like it better than the broccoli version - the sprouts will add that little certain something. Great one!