Broccoli Bacon Brussels Salad Recipe

6 strips bacon, chopped 1 pound Brussels sprouts 1 ½ pounds broccoli crowns


¼ cup apple cider vinegar 2 cloves garlic, grated 1 tablespoon Dijon mustard ½ cup extra-virgin olive oil

salt, to taste pepper, to taste 2 tablespoons pine nuts 1 cup crumbled goat cheese

1. Stir-fry chopped bacon over medium heat. Cook until crispy, then drain on a paper towel.


2. Split each Brussels sprout vertically, then put each half flat on your cutting board and cut equally thin vertical strips. Cut the broccoli florets after removing the thick stalks. Also cut florets uniformly.

3. First, mix the cider vinegar, garlic, and Dijon mustard. Slowly add olive oil while whisking. Taste with salt and pepper.

4. A large serving of goat cheese, pine nuts, bacon, Brussels sprouts, and broccoli. Toss the contents with the dressing.

Calories per Serving 450 Total Fat 37.8 g Saturated Fat 10.9 g Trans Fat 0.0 g Cholesterol 32.9 mg


Total Carbohydrates 15.8 g Dietary Fiber 6.3 g Total Sugars 3.9 g Sodium 658.6 mg Protein 15.9 g