Taste of Home
Brussels Sprouts with Bacon Vinaigrette
TOTAL TIME: Prep: 40 min. Cook: 10 min. + chilling
YIELD: 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
Ingredients
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3 pounds fresh Brussels sprouts
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10 bacon strips, chopped
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1 medium red onion, halved and thinly sliced
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2/3 cup white wine vinegar
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1/3 cup honey
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1/4 cup Dijon mustard
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2 medium apples, thinly sliced
Directions
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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.
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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.
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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