Slicing Brussels sprouts thinly creates the perfect texture for this raw salad that's made even more flavorful thanks to a little bacon. This easy side dish is perfect for a potluck. Source:, March 2018

Carolyn Casner


Ingredient Checklist


Instructions Checklist
  • Cook bacon in a medium skillet over medium heat until crisp, 5 to 7 minutes, flipping halfway through cooking. Remove the bacon with tongs and drain on paper towels (do not wash the pan). When cool enough to handle, crumble and set aside.

  • Meanwhile, combine Brussels sprouts and carrots in a large bowl.

  • Add shallot and oil to the pan and cook over medium-low heat, stirring, until softened, 2 to 4 minutes. Remove from heat. Whisk in vinegar, mustard, honey, salt and pepper. Immediately pour the dressing over the vegetables and toss to coat. Sprinkle with the bacon.

Nutrition Facts

92 calories; 4.6 g total fat; 1 g saturated fat; 4 mg cholesterol; 251 mg sodium. 350 mg potassium; 10.1 g carbohydrates; 3.1 g fiber; 4 g sugar; 3.8 g protein; 3864 IU vitamin a iu; 50 mg vitamin c; 42 mcg folate; 36 mg calcium; 1 mg iron; 20 mg magnesium; 1 g added sugar;

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