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Warm Brussels Sprout, Bacon and Spinach Salad

SUBMITTED BY: 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!"
PREP TIME  10 Min
COOK TIME  20 Min
READY IN  30 Min
SERVINGS & SCALING
Original recipe yield: 4 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 8 slices bacon
  • 2 cups Brussels sprouts, trimmed and thinly sliced
  • 1 1/2 teaspoons caraway seed
  • 3 tablespoons vegetable oil
  • 3 tablespoons white wine vinegar
  • 1/4 teaspoon white sugar
  • 1/2 pound spinach - chopped, washed and dried

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.
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REVIEWS

MORE MEMBER REVIEWS
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 4, 2005 by RAZZYROSE
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.

9 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 25, 2004 by MELDOYLE
I added onion as the recipe made me think of german potato salad which has onion. Very good!

9 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 4, 2006 by Kyleen
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!

8 users found this review helpful


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NUTRITION INFORMATION

Servings Per Recipe: 4

Amount Per Serving

Calories: 437

  • Total Fat: 43g
  • Cholesterol: 38mg
  • Sodium: 465mg
  • Total Carbs: 6.4g
  •     Dietary Fiber: 3.6g
  • Protein: 8.3g

VIEW DETAILED NUTRITION

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