recipe reviews for:

Warm Brussels Sprout, Bacon and Spinach Salad

“Brussels sprouts have a delicate nutty taste that is only made more tasty by inclusion in this salad. They 're lightly sauteed in bacon drippings with a handful of caraway seeds, and then fresh spinach, oil, vinegar and a bit of sugar are added to the pan for another minute 's cooking. Sprinkle with crumbled bacon.”

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Reviewed: Dec. 18, 2011

Very yummy- we used red wine vinegar instead- the caraway seeds are a MUST HAVE- everyone ate their veggies tonight!

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Reviewer:

Bilsland

Reviewed: Nov. 8, 2011

This is a wonderful side dish. One must definitely add the caraway seeds to this dish. And I used balsalmic vinegar, instead of the white white vinegar.

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2 users found this review helpful

Reviewer:

teachme

Cooking Level: Intermediate

Reviewed: Oct. 27, 2011

I don't see how anything BUT fresh Brussels sprouts could be used in order to get the thin slices this recipe requires. Frozen sprouts, once thawed, would just turn into mush and fall apart upon the first cut -- not so good for a salad. To save a little time and because I was only making a trial-sized portion, I didn't break open a new package of bacon; instead I used some bacon crumbles I had stashed in the freezer. Due to the lacking bacon fat, I just used olive oil and proceeded with the recipe as listed. Once finished, this salad reminded me of those wilted salads served at some steak houses... but with the added flavor of caraway, which I'll just add to taste next time as it is such a prominent flavor. This salad may not convert all those sprouts-haters out there, but for those of us who do love those 'little cabbages', this is certainly a unique offering.

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Reviewer:

Nicolette

Reviewed: Jun. 26, 2011

I was a little confused about "thin sliced" brussel sprouts. I used frozen, cooked them in the microwave, then cut them in three slices each. I used evoo and balsalmic vinegar. I thought it was a little too much sugar but overall I was pretty impressed.

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Reviewer:

pumpkinhead

Reviewed: Nov. 24, 2009

I made it with sesame seeds, pistachios, potato latkas, and smoked herring. It was pretty darn good. A bit of plain yogurt or sour cream on the side. With Chardonnay.

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Reviewer:

chiefcrazyhair@hotmail.com

Reviewed: Aug. 24, 2007

How different! I usually don't care for caraway seeds, but they gave this salad such an interesting flavor. I was tempted to salt the spinach mixture before adding the bacon, and I am glad that I didn't. I left the sprouts whole rather than slicing them. I probably won't make this often, but I'm really glad that I tried it!

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Reviewer:

MOLLE888

Cooking Level: Intermediate

Home Town: Bethesda, Maryland, USA

Living In: Fairfax, Virginia, USA

Reviewed: Feb. 14, 2007

Good recipe -- just added sliced onions, and omitted the caraway seeds....And as I always seem to do, added some grated parmesean cheese just before service

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3 users found this review helpful

Reviewer:

Honey

Cooking Level: Expert

Home Town: San Francisco, California, USA

Living In: Greeley, Colorado, USA

Reviewed: Feb. 20, 2006

Alicia L.

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Reviewer:

Alicia L.

Reviewed: Jan. 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!

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23 users found this review helpful

Reviewer:

Kyleen

Cooking Level: Intermediate

Living In: Greenwood Lake, New York, USA

Reviewed: Oct. 31, 2005

This was just okay, though I give points for the idea of thinly slicing the brussel sprouts - now I'll do that any time I prepare them! It could be because I'm not crazy about caraway seed, except in rye bread or (with a light hand) in sauerkraut. I would make this again, but leave out that particular seasoning.

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8 users found this review helpful