Search thousands of recipes reviewed by home cooks like you.

Warm Brussels Sprout, Bacon and Spinach Salad

Warm Brussels Sprout, Bacon and Spinach Salad

  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
Barrett

Barrett

The warm bacon dressing makes this Brussels sprouts and spinach salad very tasty. You'll be surprised how eager your family will become to eat their veggies!

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 383 kcal
  • 19%
  • Fat:
  • 36 g
  • 55%
  • Carbs:
  • 6.7g
  • 2%
  • Protein:
  • 9.9 g
  • 20%
  • Cholesterol:
  • 38 mg
  • 13%
  • Sodium:
  • 519 mg
  • 21%

Based on a 2,000 calorie diet

Add to list

Directions

  1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside. In a medium sauce pan, steam Brussels sprouts until tender.
  2. Heat the remaining fat in the skillet over medium high heat and add the Brussels sprouts and caraway seeds. Stir for 1 to 2 minutes, or until the sprouts are tender.
  3. Remove the skillet from heat, stir in the oil, vinegar, and sugar. Stir, and add the spinach. Saute the mixture over moderately high heat for 1 minute or until the spinach is wilted. Season salad with pepper and sprinkle with bacon. Serve warm.
  4. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Kyleen
25

Kyleen

1/4/2006

YUM! Needs a little salt, and I left out the caraway seeds. Very tasty, although I used olive oil instead of veggie oil and basalmic insteat of white wine vinegar. I doubt that it made that much of a difference. I'll definitely make this again!

Joe T
25

Joe T

1/23/2005

I like any recipe with brussel sprouts in it so this one really caught my eye - I changed it to a cold salad, and when I took out the bacon, I left the drippings in the skillet and added a 1/4 cup of chopped walnuts - sautéed them for about a minute, then added the walnuts to a bowl with 4 TBS brown sugar and gave them thorough coating and then put them in the freezer for 20 minutes along with the bacon bits. For the brussel sprouts I took frozen sprouts, soaked in hot water until they are cuttable and halved them, then steamed them in the micro for about one minute, then put them in the fridge to cool. I tossed the salad with the sprouts, bacon and sugar coated walnuts and served them chilled. Yummy!

RAZZYROSE
21

RAZZYROSE

2/4/2005

I don't often find interesting brussel sprouts recipes...I don't care for carraway seeds so I substituted toasted sesame seeds and I added carmalized onions and my family and I loved it.

More reviews

Similar recipes

ADVERTISEMENT