Brussels Sprout Salad With Bacon Vinaigrette
Created by EatingWellServes: 3 – 5 • Course: Side Dishes • Season(s): Fall, Winter
Ingredients
- 3 slices bacon
- 10 ounces Brussels sprouts, thinly sliced
- 1 cup carrots, thinly sliced
- 1/3 cup shallot, minced
- 1 tablespoon olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
Cook the bacon in a skillet over medium-low heat until it is crispy and the fat has cooked off into the pan. Remove the bacon onto a piece of paper towel and set aside. Set aside the skillet with the bacon fat in it.
Combine the Brussels sprouts and carrots in a large bowl.
Return the skillet of bacon fat to the stove over medium-low heat and add the shallot, stirring and cooking until softened, 2-4 minutes. Remove the pan from the heat and whisk in the vinegar, mustard, honey, salt and pepper. Immediately pour the dressing over the vegetables and toss to coat. Crumble the bacon over the vegetables and serve.