Shredded Brussels Sprouts and Bacon Salad

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.