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.
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.