Shredded Brussels Sprouts with Hot Bacon Dressing
Uncooked Brussels sprouts
2 pound(s), tough ends trimmed
Uncooked reduced fat center cut bacon
¼ pound(s), finely chopped
Apple cider vinegar
1 tsp(s), freshly ground
1 pinch(es), or to taste, optional
- Using a sharp knife or mandoline, thinly slice the Brussels sprouts. (If you’re using a knife, cut each sprout in half, then lay it, flat-side down, on a cutting board so it doesn’t wobble as you’re cutting it into thin slices.) Transfer the sprouts to a large bowl.
- In a 10-inch nonstick skillet, cook the bacon over medium heat until crisp, about 10 minutes. Remove from heat and stir in the vinegar, mustard, and black pepper. Pour the bacon dressing over the sprouts and toss to combine. Season with the salt. Serve immediately.
- Serving size: 2/3 cup