Not your standard salad, this Brussels Sprout Salad with Bacon and Eggs is a fresh take on the humble vegetable.
Well, hello Monday! I don’t know about you, but I don’t like Mondays very much. The weekend is over, and once again we are closed up in the office, there is a ton of unanswered emails and even more decision to take before the second coffee of the day.
Good thing at least we have the lunch break to look forward to! And what we packed today is a bright salad to get over the Monday blues.
This Brussels Sprout Salad with Bacon and Eggs is low-carb, dairy-free, gluten-free and really easy to make! The most difficult part is cleaning the brussels sprouts and slicing them if you do not own a food processor.
So to make this amazing Brussels Sprout Salad you just slice your brussels sprouts, cook your egg and bacon, toast your almonds, and prepare the most delicious dressing to top it all. Combine and serve! This salad can be enjoyed on its own, as a light-ish dinner, or as a side dish to your lunch.
Now, this salad is not vegan, but you can make it vegetarian by skipping the bacon, and perhaps adding some fried onions to the mix. A vegan twist? Ditch the eggs and add some sliced boiled potatoes! The sky is the limit!
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