Ingredients
4
teaspoons real maple syrup or maple-flavored syrup
1
tablespoon balsamic vinegar
1/4
teaspoon salt
1/8
teaspoon pepper
1
box (10 oz) baby Brussels sprouts & butter sauce
2
cups cold cooked wild rice
1/2
cup thin bite-size strips yellow bell pepper
3
tablespoons chopped red onion
2
tablespoons real bacon bits
4
large leaves Bibb lettuce, rinsed, patted dry with paper towels
Preparation
In medium bowl, mix syrup, vinegar, salt and pepper.
Cook Brussels sprouts as directed on box. Cool 5 minutes. Add to syrup mixture in bowl; stir gently to coat. Stir in remaining ingredients except salad greens; mix well.
Cover and refrigerate about 1 hour or until cold. To serve, place one lettuce leaf on each of 4 individual plates; top each with salad mixture.
