Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, brussel sprout salad with bacon and blue cheese. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Brussel Sprout Salad with Bacon and Blue Cheese is one of the most popular of recent trending meals in the world. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. Brussel Sprout Salad with Bacon and Blue Cheese is something that I have loved my entire life. They are fine and they look wonderful.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook brussel sprout salad with bacon and blue cheese using 11 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Brussel Sprout Salad with Bacon and Blue Cheese:

1. Make ready 6 tbs olive oil
2. Prepare 2 tbs red wine vinegar
3. Take 4 tsp maple syrup
4. Get 1 tsp salt
5. Take 1 tsp pepper
6. Take 1/2 cup blue cheese crumbles
7. Make ready 6 cups brussel sprouts-shredded
8. Get 3 cups parsley chopped
9. Take 1/2 cup dried cranberries
10. Make ready 4 tbs minced red onion
11. Take 5 strips bacon cooked and crumbled

Instructions to make Brussel Sprout Salad with Bacon and Blue Cheese:

1. Whisk together the olive oil, vinegar, maple syrup, salt and pepper. Set aside.
2. In another bowl, toss together the shredded brussel sprouts with the parsley. I used my Ninja to shred the brussel sprouts.
3. Now add the blue cheese crumbles, cranberries, onion and bacon bits to the brussel sprout and parsley. Toss well.
4. Add the olive oil mixture to the brussel sprout and coat well.

So that’s going to wrap this up for this special food brussel sprout salad with bacon and blue cheese recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!