Maple Balsamic Brussels Sprouts & Wild Rice Salads

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) Green Giant® 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

INSTRUCTIONS:
1. In medium bowl, mix syrup, vinegar, salt and pepper.
2. 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.
3. 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.