Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
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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.

Carolyn Casner
Source: EatingWell.com, March 2018

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Recipe Summary test

active:
20 mins
total:
20 mins
Servings:
5
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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; protein 3.8g; carbohydrates 10.1g; dietary fiber 3.1g; sugars 4.2g; fat 4.6g; saturated fat 1g; cholesterol 4.2mg; vitamin a iu 3863.6IU; vitamin c 50.3mg; folate 42.2mcg; calcium 36mg; iron 1.1mg; magnesium 19.5mg; potassium 349.7mg; sodium 250.5mg; thiamin 0.1mg; added sugar 1g.
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Reviews (1)

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/16/2019
The bacon vinaigrette is to die for! Read More