BRUSSEL SPROUT SALAD WITH BACON RECIPES

BRUSSELS SPROUTS SALAD WITH WARM BACON VINAIGRETTE RECIPE ...

Brussels Sprouts Salad with Warm Bacon Vinaigrette Recipe ... image

In only a few minutes, this simple and healthy brussels sprouts salad recipe comes together with a irresistible bacon vinaigrette. Serve warm and enjoy for a company-worthy side dish.

Provided by Cynthia Nims

Yield 8 servings (serving size: 1 cup)

Number Of Ingredients 9

Ingredients

¾ pound Brussels sprouts
6 slices applewood-smoked bacon
? cup white wine vinegar
1?½ tablespoons maple syrup
2 teaspoons Dijon mustard
½ teaspoon salt
¼ teaspoon freshly ground black pepper
6 cups chopped romaine lettuce
¼ cup coarsely chopped pecans, toasted

Steps:

With food processor on, drop Brussels sprouts through the food chute of food processor fitted with the slicer attachment. Transfer Brussels sprouts to a bowl.
Heat a large nonstick skillet over medium-high heat. Add bacon to pan; cook 5 minutes or until crisp, turning occasionally. Remove bacon from pan, reserving 2 tablespoons drippings in pan; set bacon aside. Reduce heat to medium-low; add vinegar and next 4 ingredients (through pepper), stirring well to combine. Add Brussels sprouts; cook 1 minute, stirring to coat. Cover and cook 2 minutes. Combine Brussels sprouts mixture and lettuce in a large bowl; toss until well combined. Sprinkle evenly with bacon and pecans. Serve immediately.

Nutrition Facts : Calories 116 calories, CarbohydrateContent 8.4 g, CholesterolContent 8 mg, FatContent 8.1 g, FiberContent 2.9 g, ProteinContent 4.1 g, SaturatedFatContent 2.2 g, SodiumContent 286 mg

BRUSSELS SPROUT SALAD WITH BACON AND PECANS RECIPE | TIA ...

Brussels Sprout Salad with Bacon and Pecans Recipe | Tia ... image

Provided by Tia Mowry : Hosts : Cooking Channel

Categories side-dish

Total Time 45 minutes

Cook Time 45 minutes

Yield 10 to 12 servings

Number Of Ingredients 20

Ingredients

6 slices applewood-smoked bacon
1 large shallot, finely chopped
2 tablespoons sherry vinegar
1 tablespoon honey
1 tablespoon whole-grain mustard
Kosher salt and freshly ground black pepper
1/2 cup extra-virgin olive oil
6 slices applewood-smoked bacon
1 large shallot, finely chopped
2 tablespoons sherry vinegar
1 tablespoon honey
1 tablespoon whole-grain mustard
Kosher salt and freshly ground black pepper
1/2 cup extra-virgin olive oil
2 pounds Brussels sprouts, thinly sliced
1 cup pecans, chopped and toasted
1 cup shaved Parmesan
2 pounds Brussels sprouts, thinly sliced
1 cup pecans, chopped and toasted
1 cup shaved Parmesan

Steps:

For the dressing: Cook the bacon in a large skillet over medium heat until crisp and cooked through. Drain on a paper-towel-lined plate, then chop and set aside. Spoon 3 tablespoons of the rendered bacon fat into a small bowl.
Add the shallots, vinegar, honey, mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper to the bowl with the bacon fat. Whisk until combined. Add the olive oil in a steady stream, while whisking. (The dressing should look creamy and thick.)
For the salad: Add the Brussels sprouts, pecans and the chopped bacon to a large bowl. Add the dressing, and toss. Plate the salad on a platter, top with the Parmesan, and serve.
For the dressing: Cook the bacon in a large skillet over medium heat until crisp and cooked through. Drain on a paper-towel-lined plate, then chop and set aside. Spoon 3 tablespoons of the rendered bacon fat into a small bowl.
Add the shallots, vinegar, honey, mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper to the bowl with the bacon fat. Whisk until combined. Add the olive oil in a steady stream, while whisking. (The dressing should look creamy and thick.)
For the salad: Add the Brussels sprouts, pecans and the chopped bacon to a large bowl. Add the dressing, and toss. Plate the salad on a platter, top with the Parmesan, and serve.

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