If you are using my homemade dressing make sure to prep your vinaigrette at the beginning of the recipe making process. You want to allow it time to chill in the refrigerator until time to serve.
If using pre-shredded brussel sprouts remove from package & chop to "diced" size consistency.
Once you have your sprout chopped, rinse under cold water & allow to dry on paper towels while you prepare the rest of the meal.
Cook bacon-2 ways: 1) cook at 375 degrees in oven for 15-20 minutes until crispy 2) in a skillet until crispy. Allow to cool then crumble into thick pieces.
Chop & dice all of your vegetables (olives, tomatoes, green onions and avocado).
Once you have "prepped" the meal it is now time to make your salad.
Into large bowl add shredded brussel sprouts. Next add tomatoes, bacon, olives, avocados, feta cheese & green onions.
Toss salad to mix together. Add in vinaigrette dressing and toss again to completely coat ingredients.
You can serve immediately or prep this salad the night before and eat the next day. ENJOY!
**Apple Cider Vinaigrette recipe HERE!
This salad (with dressing on) will stay fresh in refrigerator for 24-48 hours!