Brussels Sprouts Pasta Salad

Ok, I usually wouldn't post a recipe with iPhone photos but this one is just such a perfect one for long weekend entertaining that I had to just post it. Our current absolute favorite salad. You heard that, FAMILY favorite. Even with the 2 and 5 year olds at the table. We completely lucked out with our girls being like their mamas and salad lovers. Actually they prefer all raw veggies (I am working on introducing more cooked veggies on nights that I cook them for dinner) but they get so excited about salads that I can't complain.

This one is so easy, and can really work with so many different variables (switch out turkey bacon for the real stuff, or grilled chicken or make it vegetarian with some tofu). But the dressing is the KEY. Best part is I made it ahead of time and then dressed the salad before serving.

Toss together

Bag of Shredded Brussel Sprouts

Bag of Chopped Kale (massage well with olive oil, makes a HUGE difference in taste)

Bag Broccoli Slaw

Bag of Fresh Spinach, finely chopped

Frozen Corn ( I sautéed it with ghee & a little sea salt, and let it cool)

Package of Turkey Bacon

Cherry Tomatoes ( I cut them in half so they are easier to eat)

Pasta Cooked al dente (I used a box of elbows, but any bite size pasta works)

Lemon Vinaigrette

1 part Apple Cider Vinegar

1 part Extra Virgin Olive Oil

1 part Agave (maple syrup works too, just use less and I always taste as I go)

juice of 1 lemon

Mix it all together! This makes a big portion, and enough for salads for the week. We like to switch up the dressing up every week to keep salads interesting. Also, I use a mason jar to make the dressing because I can mix and store it right in there.

I hope you guys like this salad as much as we do, perfect for all spring and summer long.