Shaved Brussel Sprouts Salad with Warm Candied Bacon Dressing
|8 slices||bacon (about 8 oz.), chopped|
|2 Tbsp.||Agave In The Raw®, divided|
|1/2 tsp.||pumpkin pie spice|
|1/2||red onion, thinly sliced|
|1/4 cup||red wine vinegar|
|1 Tbsp.||honey dijon mustard|
|1 package||brussels sprouts (12 oz.), thinly sliced|
Place bacon in large skillet. Cook over MEDIUM heat, stirring occasionally until brown and crisp. Transfer to bowl. Add 1 Tbsp. Agave In The Raw® and pumpkin pie spice; stir until mixed. Set aside.
Pour off all but 3 Tbsp. drippings from skillet. Heat on MEDIUM; add red onion and cook 2 minutes until tender. Whisk in vinegar, mustard and remaining Agave In The Raw®. Bring to a simmer. Cook 1 minute and remove from heat.
To serve, toss brussels sprouts and dressing to combine. Top with crumbled bacon and apple.
Per serving (1 cup): 290 calories, 21g fat (7g saturated fat, 0g trans fat), 20g carbohydrates, 7g protein, 4g dietary fiber, 420mg sodium, 13g sugars