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  • 2 turkey bacon strips
  • 1 tablespoon butter
  • 10 Brussels sprouts, leaves separated
  • 1/4 cup California raisins
  • 2 tablespoons Holland House balsamic vinaigrette
  • 1/2 Korean pear, sliced


  1. In a small skillet, cook bacon strips until crispy. Drain and press between paper towels to absorb any grease. Set aside and slice in bite-size pieces.
  2. Melt butter in large skillet over medium heat. Add Brussels sprouts, cooked bacon and raisins and sauté  2 minutes. Add vinegar and Korean pear slices and cook 5 minutes.
  3. Sprinkle with sea salt and serve warm.
Recipe by Ericka Sanchez of Nibbles and Feasts

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The recipe was originally published as Warm Winter Salad on

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