Brussels Sprout Salad with Bacon Croutons

recipe
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.

Yield:

Serves 8 (serving size: 1 cup)
Total time: 20 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 20 Minutes
Total: 20 Minutes

Nutritional Information

Calories 129
Fat 9 g
Satfat 1.3 g
Sodium 163 mg

Ingredients

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

Preparation

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.

Deb Wise,

Cooking Light

November 2013
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