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Brussels Sprouts with Bacon Vinaigrette

Total Time

Prep: 40 min. Cook: 10 min. + chilling

Makes

12 servings

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
Brussels Sprouts with Bacon Vinaigrette Recipe photo by Taste of Home

Ingredients

  • 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

Directions

  1. 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.
  2. 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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