Creamy Bacon, Broccoli and Brussels Sprout Salad

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings


  • 1 pound nitrate free bacon chopped
  • 2 cups halved Brussels sprouts
  • 2 cups broccoli florets
  • Sea salt and freshly ground black pepper to taste
  • 4 cups baby spinach
  • 1 large shallot sliced
  • 2 tablespoons full fat coconut milk
  • 1/2 teaspoon minced garlic
  • 2 tablespoons fresh lemon juice


  • In a large skillet over medium heat, add bacon.
  • Cook for 10 minutes, until bacon is brown and very crispy.
  • Transfer bacon to a paper towel lined plate and discard all but 1/2 tablespoon of bacon fat from skillet. Reduce heat to low.
  • To the skillet, add the broccoli and Brussels sprouts and salt and pepper. Cook for 10 minutes, stirring occasionally, until vegetables are tender.
  • In a large bowl, layer the spinach, shallot, bacon and vegetables.
  • In a small bowl, whisk the remaining 3 ingredients and sea salt and freshly ground black pepper to taste.
  • Pour the dressing over the salad. Toss and serve.


SERVING SUGGESTION: Salad of Mixed Baby Greens tossed with Leanne’s Basic Vinaigrette
(In a large bowl, toss together mixed baby greens, sliced red onion and avocado. In a small bowl, whisk
together 3 tablespoons extra virgin olive oil, 1 tablespoon balsamic vinegar, 1 clove pressed garlic and a pinch each of dried basil and dried oregano; drizzle over salad and toss well.)
NUTRITION: 404 Calories; 31g Fat; 21g Protein; 12g Carbohydrate; 4g Dietary Fiber; 48mg
Cholesterol; 953mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 4 1/2
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