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.
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
How to Make It
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.
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.