Shredded Brussels Sprouts and Bacon Salad
Makes 6 Servings
  • 8 slices thick-cut bacon, cut into 1-inch pieces
  • ½ medium red onion, thinly sliced
  • 2 pounds shredded Brussels sprouts
  • ½ cup toasted pecans
  • ⅓ cup white balsamic vinegar
  • 1 tablespoon firmly packed dark brown sugar
  • 1½ teaspoons kosher salt
  • 1 teaspoon Dijon mustard
  • 1 teaspoon lemon zest
  • ¼ teaspoon crushed red pepper
  • 3 tablespoons olive oil
  1. In a large skillet, cook bacon over medium heat until crisp, 4 to 5 minutes. Remove bacon using a slotted spoon, and let drain on paper towels, reserving drippings in skillet. Add onion, and cook until beginning to brown, 2 to 3 minutes. Remove from pan, and let drain on paper towels.
  2. In a large bowl, combine Brussels sprouts, bacon, onion, and pecans. In a medium bowl, whisk together vinegar, brown sugar, salt, mustard, zest, and red pepper. While whisking constantly, slowly add oil. Add dressing to Brussels sprouts mixture, and toss. Serve immediately.
Recipe by Louisiana Cookin at