| Ingredient | ULF # | Portion |
|---|---|---|
| Heinz Apple Cider Vinegar | 457655 | 2 Tbsp. |
| Domino Brown Sugar | 341570 | 1 Tbsp. |
| Corto Olive Oil | 267790 | 1 Tbsp. |
| Cloverdale Applewood Smoked Bacon | 549256 | 4 slices |
| Brussels Sprouts, shredded | 126409 | 1 lb. |
| Fisher Chopped Walnuts | 430826 | 1/2 cup |
| Diamond Crystal Kosher Salt | 308710 | As desired |
| ULF Ground Black Pepper | 299321 | As desired |
In a small bowl, whisk together vinegar, sugar, and oil; set aside. In a large skillet, cook bacon until crisp. Remove bacon, cut or crumble into pieces and set aside.
Pour off all but 2 tbsp of drippings in pan (add butter or oil if drippings do not equal 2 tbsp). Heat drippings over medium-high heat and add shredded Brussels sprouts. Cook, stirring occasionally, for 3 to 5 minutes or until just tender.
Remove from heat and stir in bacon, walnuts, and dressing. Season with salt and pepper to taste. Serve warm.
Serves: 4
