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Brussels Sprouts with Bacon Vinaigrette

I'd never tried Brussels sprouts until I made this salad. It won me over and even charmed my family. Bacon and apples spruce up the flavor. —Stephanie Gates, Waterloo, Iowa
  • Total Time
    Prep: 40 min. Cook: 10 min. + chilling
  • Makes
    12 servings


  • 3 pounds fresh Brussels sprouts
  • 10 bacon strips, chopped
  • 1 medium red onion, halved and thinly sliced
  • 2/3 cup white wine vinegar
  • 1/3 cup honey
  • 1/4 cup Dijon mustard
  • 2 medium apples, thinly sliced


  • Trim Brussels sprouts. Using the slicing blade on a food processor or a knife, thinly slice sprouts. Transfer to a large bowl. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1/4 cup in pan.
  • Add onion to drippings; cook and stir over medium-high heat until tender, 3-5 minutes. Stir in vinegar, honey and mustard. Cook and stir 1 minute. Add bacon and apples to Brussels sprouts. Drizzle with onion mixture; toss to coat. Refrigerate at least 3 hours before serving.
Health tip: Brussels sprouts are an excellent source of vitamin K, which is important for healthy bones.
Nutrition Facts
1 cup: 166 calories, 7g fat (3g saturated fat), 11mg cholesterol, 274mg sodium, 21g carbohydrate (13g sugars, 5g fiber), 6g protein.

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