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Brussels Sprout Salad with Bacon & Pecans

Michelle, Brown Eyed Baker
  • minutes
  • Serves 10 to 12

INGREDIENTS

8 oz

Bacon, cooked and coarsely chopped

48

Brussels sprouts, thin

1

Lemon, Juice of

1

Shallot, small

1/4 cup

Maple syrup

1

Salt and pepper

1/2 cup

Olive oil

1 cup

Pecans

1 cup

Parmesan cheese, grated

1

Parmesan cheese