Brussels sprouts salad with warm bacon vinaigrette from Cooking Light Magazine, November 2009 (page 126) by Cynthia Nims

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Notes about this recipe

  • hillsboroks on January 12, 2015

    This was a lovely change of pace with Brussels sprouts. I was cooking for two and had just enough sprouts to make half a recipe. Instead of using the food processor I cut them into thin shreds with a sharp knife. I decide to forego the additional romaine lettuce because of time and because the "sprout" slaw looked like more than enough for two. The flavor was fresh and tangy with a hint of sweet from the maple syrup. A definite winter repeat.

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