This salad can be visually stunning and will make a great impression on your Sunday brunch guests. If you have kids, don’t tell them that Brussels sprouts are in it until after you have seen them devouring it with wild abandon. Don’t be surprised, either, when they ask you to serve this on a regular basis, it is just that good.

If you aren’t a big fan of the Gorgonzola cheese, you can easily substitute shredded Cheddar or Swiss cheese. This is really such a versatile salad that you can add or subtract any of the ingredients to tailor it to your personal preferences. Just make sure you keep the Brussels sprouts!

 

INGREDIENTS

Dressing:

3 tablespoons olive oil

3 tablespoons balsamic vinegar

3 tablespoons mayonnaise

1 tablespoons water (if needed)

2 cloves garlic, minced

1 teaspoon Dijon mustard

1 teaspoon brown sugar

Salt and ground black pepper to taste

Salad:

9 ounces shaved Brussels sprouts (about 4 cups)

1 pint (2 cups) grape tomatoes, halved

¼ cup sliced red onion

¼ cup crumbled Gorgonzola cheese (or blue cheese)

1 avocado, diced

6 strips bacon, cooked and crumbled

 

DIRECTIONS

Blend olive oil, balsamic vinegar, mayonnaise, water (if needed to thin to desired consistency), garlic, Dijon mustard, and brown sugar together in a blender or whisk together well. Season with salt and black pepper. Refrigerate until ready to serve.

In a large bowl, add the Brussels sprouts, grape tomatoes, red onion, Gorgonzola (or blue cheese), avocado, and bacon. Add dressing and toss right before serving or let people dress their own.

 

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Quick Tip:  This salad works best if the Brussels sprouts are finely shredded. If those you find packaged, or even those you shred yourself, are not fine enough, chop them up a bit more with a knife on your cutting board.

Thanks to The Girl Who Ate Everything for this tasty recipe!