Looking for a salad recipe that is great for a large group? Our Chopped Bacon and Brussels Sprout Salad has proven to be a crowd pleaser.
My friend Carolyn served up this Bacon and Brussels Sprout Salad at our small group a few weeks ago. Our large group devoured it and people were clamoring for the recipe. Myself included.
The zesty homemade salad dressing complimented the greens and bacon perfectly. The parmesan cheese sprinkled in there put it over the top.
The original recipe was inspired by Pinch of Yum but I have scaled it down a bit and make a few tweaks.
I began by chopping the Brussels sprouts by hand but learned very quickly that doing this manually was going to take for-ev-er. A moment of genius struck and I pulled out the disk slicer on my food processor to do the work for me.
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Ever since I did an Instagram story (follow us on instagarm here!) about using my food processor to chop up veggies, I’ve had quite a few people ask which one I use. I’ve been very happy with my Cuisenart 11 Cup. I use my food processor for shredding my own cheese and making my own breadcrumbs as well.
One thing I like to personally do is to prep the salad at the beginning of the week and store it in an air tight container. I then pull out a small portion of it around lunch time and top if off with the salad dressing when I’m ready to eat it.
Here is what it looks like ready to go in the fridge.
No excuse to not have a healthy lunch when you have that waiting for you! I’ve also been known to add a hard boiled egg to the salad for some more protein. It was scrumptious.
This light and tasty Brussel Sprouts salad is sure to please. The bacon bits and parmesan cheese compliment the zesty homemade dressing perfectly.
Salad Dressing Ingredients:
- Juice of one lemon
- Juice of one lime
- 1/2 cup olive oil
- 1 tablespoon green onion, minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Four slices of bacon cooked and crumbled
- 1 pound Brussels sprouts, thinly sliced
- 1/2 cup shredded or grated Parmesan cheese
- 1/2 cup chopped almonds
- In a mason jar, combine salad dressing ingredients and give them a good shake until well combined.
- In a large salad bowl, combine salad ingredients and toss.
- Drizzle the salad dressing over the salad and serve immediately.
I often make a full batch of this salad and munch on it all week long. Just don’t add the salad dressing until you are ready to eat!
Add a hard boiled egg to the salad for some additional protein.