Brus­sels Sprouts with Ba­con Vinai­grette

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.

Simple & Delicious - - ON THE MENU - Stephanie Gates, Water­loo, IA

Prep: 40 min. • Cook: 10 min. + chilling Makes: 12 serv­ings

3 lbs. 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

1. Trim Brus­sels sprouts. Us­ing a knife or the slic­ing blade on a food pro­ces­sor, 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 ba­con 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.

1 CUP 166 cal., 7g fat (3g sat. fat), 11mg chol., 274mg sod., 21g carb. (13g sug­ars, 5g fiber), 6g pro.

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