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Brussels Sprout Salad with Bacon Croutons

Hands-on time 20 mins
Total time 20 mins
Yield Serves 8 (serving size: 1 cup)
We love Brussels sprout salads but wanted a quicker approach than the tedium of pulling apart the leaves. The food processor slices each sprout nice and thin with lightning-fast speed.


  • 1 pound Brussels sprouts
  • 4 center-cut bacon slices
  • 2 teaspoons canola oil
  • 2 ounces (1/2-inch) cubed country bread
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 teaspoon brown sugar
  • 1/2 teaspoon pepper
  • 1/4 teaspoon kosher salt

Nutrition Information

  • calories 129
  • fat 9 g
  • satfat 1.3 g
  • sodium 163 mg

How to Make It

  1. Slice Brussels sprouts in a food processor fitted with a slicing blade. Cook bacon slices in a skillet until crisp. Remove from pan; crumble. Add canola oil to drippings in pan. Stir in cubed country bread; sauté over medium-high 5 minutes or until crisp. Combine olive oil, vinegar, brown sugar, pepper, and kosher salt in a large bowl. Add Brussels sprouts; toss well. Top with croutons and bacon.