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!

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Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

383 calories; protein 9.9g; carbohydrates 6.7g; fat 36g; cholesterol 38.1mg; sodium 519.2mg. Full Nutrition
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Reviews (27)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/23/2005
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! Read More
(28)

Most helpful critical review

Rating: 3 stars
10/31/2005
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. Read More
(10)
33 Ratings
  • 5 star values: 15
  • 4 star values: 14
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
01/23/2005
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! Read More
(28)
Rating: 4 stars
01/04/2006
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! Read More
(25)
Rating: 5 stars
02/04/2005
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. Read More
(21)
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Rating: 5 stars
01/25/2004
I added onion as the recipe made me think of german potato salad which has onion. Very good! Read More
(16)
Rating: 5 stars
01/25/2004
This was so good!! My sister in law made this and we chowed down. I love fresh and even frozen brussel sprouts. She made this without the caraway seeds but we are gonna make it again and then add them to compare. Read More
(11)
Rating: 3 stars
10/31/2005
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. Read More
(10)
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Rating: 2 stars
01/25/2004
CARAWAY SEEDS STINK- USE SAGE AND IT'S AWESOME.THAT'S MY STORY AND I'M STICKIN' TO IT! Read More
(10)
Rating: 5 stars
01/25/2004
all the stuff my family loves.. Read More
(9)
Rating: 5 stars
01/29/2004
i made these for xmas dinner and i do have a fussy lot in my house. they were all crazy about those brussell sprouts. Read More
(9)
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