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We were raised eating lots of brussels sprouts, Mom would fry bacon and toss in steamed brussels sprouts. Today I want to share a recipe for sliced brussels sprouts with bacon vinaigrette.

I found a recipe using brussels sprouts and bacon in a Taste of Home Magazine. I made my version of it for the first time for Christmas dinner. I wasn’t planning on posting the recipe until everyone raved how good the salad was.

It’s a delicious change of pace from the usual salad greens. I like finding different ways to prepare the same old vegetables. I am a big fan of brussels sprouts and my husband is a big fan of bacon so it’s a win-win. 🙂

You’ll need:

Salad:
1 pound brussels sprouts (thinly sliced)
1 Apple I used Fuji (peeled, cored and thinly sliced)
1 cup pecans (slightly chopped)
4 slices of bacon (cooked crisp and crumbled)

Bacon Vinaigrette Dressing:
1/4 cup chopped cooked bacon pieces
1/4 cup warm rendered bacon fat
2 tablespoons red wine vinegar
1 1/2 teaspoons extra-virgin olive oil
1/2 teaspoon minced garlic
1/2 teaspoon honey
1/2 teaspoon salt
1/4 teaspoon pepper

Combine in a large bowl the thinly sliced brussels sprouts, apple, pecans, and bacon.
In another smaller bowl combine the bacon, bacon fat,red wine vinegar, extra virgin olive oil, minced garlic, honey, salt, and pepper. Whisk together until very well mixed.
Pour over salad, toss and serve.

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I share at these parties.