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Photo: Ellen Silverman; Styling: Toni Brogan Photo by: Photo: Ellen Silverman; Styling: Toni Brogan

Brussels Sprouts Salad with Warm Bacon Vinaigrette

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.

Cooking Light NOVEMBER 2009

  • Yield: 8 servings (serving size: 1 cup)

Ingredients

  • 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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 116
  • Fat: 8.1g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 3.9g
  • Polyunsaturated fat: 1.5g
  • Protein: 4.1g
  • Carbohydrate: 8.4g
  • Fiber: 2.9g
  • Cholesterol: 8mg
  • Iron: 1.2mg
  • Sodium: 286mg
  • Calcium: 38mg
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Brussels Sprouts Salad with Warm Bacon Vinaigrette recipe

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