Brussels Sprouts Salad with Warm Bacon Vinaigrette

Brussels Sprouts Salad with Warm Bacon Vinaigrette Recipe
Photo: Ellen Silverman; Styling: Toni Brogan
In only a few minutes, this simple and healthy brussels sprouts salad recipe comes together with a irresistible bacon vinaigrette. Serve warm and enjoy for a company-worthy side dish.


8 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 116
Fat 8.1 g
Satfat 2.2 g
Monofat 3.9 g
Polyfat 1.5 g
Protein 4.1 g
Carbohydrate 8.4 g
Fiber 2.9 g
Cholesterol 8 mg
Iron 1.2 mg
Sodium 286 mg
Calcium 38 mg


3/4 pound Brussels sprouts
6 slices applewood-smoked bacon
1/3 cup white wine vinegar
1 1/2 tablespoons maple syrup
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 cups chopped romaine lettuce
1/4 cup coarsely chopped pecans, toasted


1. With food processor on, drop Brussels sprouts through the food chute of food processor fitted with the slicer attachment. Transfer Brussels sprouts to a bowl.

2. Heat a large nonstick skillet over medium-high heat. Add bacon to pan; cook 5 minutes or until crisp, turning occasionally. Remove bacon from pan, reserving 2 tablespoons drippings in pan; set bacon aside. Reduce heat to medium-low; add vinegar and next 4 ingredients (through pepper), stirring well to combine. Add Brussels sprouts; cook 1 minute, stirring to coat. Cover and cook 2 minutes. Combine Brussels sprouts mixture and lettuce in a large bowl; toss until well combined. Sprinkle evenly with bacon and pecans. Serve immediately.

Cynthia Nims,

Cooking Light

November 2009
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