Most people these days are roasting brussels sprouts, which is actually a tasty way to prepare them. But did you know this cute little veggie can substitute as a healthy and tasty alternative to salad greens?  

They have a much more mellow flavor when uncooked and are similar to the taste of cabbage, although the texture of brussels sprouts is much softer and easier to eat.

I incorporated pecans, bacon and parmesan with the shredded brussels sprouts and tossed it all in a quick and tasty Maple Orange Dressing.  

Welcome to Flavor Town!

This salad would be perfect for a backyard spring barbeque or take it to your next potluck! Being that the brussels sprouts are kept raw, it makes this dish packed full of natural vitamins and nutrients.

I know your first question must be: How do you get those slices so small? When I tell you I have the perfect solution, I mean it!

Have you heard of have a kitchen mandoline?  They are the BEST when you need lots of thin, uniform slices (like in a potato gratin or like this cucumber recipe) and you aren’t that talented with a knife. *raises hand*

It only took me two minutes to get these all sliced!

Start by slicing up 10 large (or 20 small) brussels sprouts.

Add 5 slices of cooked, chopped bacon, shredded parmesan and 1/2 cup of roasted, chopped pecans.

Add the Maple Orange Dressing and toss to coat.

Serve up and prepare to fall in love.

Moreover, you can cover and place in the fridge for about an hour before serving, but if you’re like me and can’t wait, just dig right in.

Here is the printable recipe for ya…