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.