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Brussels Sprout Salad with Bacon Vinaigrette

  • 20 m
  • 20 m
Carolyn Casner
“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.”


    • 3 slices bacon, halved
    • 4 cups thinly sliced Brussels sprouts (about 10 ounces before trimming)
    • 1 cup thinly sliced carrots (about 3 small carrots)
    • ⅓ cup chopped shallot
    • 1 tablespoon extra-virgin olive oil
    • 2 tablespoons cider vinegar
    • 1 tablespoon Dijon mustard
    • 1 teaspoon honey
    • ¼ teaspoon salt
    • ¼ teaspoon ground pepper


  • 1 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.
  • 2 Meanwhile, combine Brussels sprouts and carrots in a large bowl.
  • 3 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.
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