Brussels Sprout Salad with Bacon Croutons

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)
Recipe from Cooking Light

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Recipe Time

Hands On: 20 Minutes
Total: 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 129
  • Fat: 9g
  • Saturated fat: 1.3g
  • Sodium: 163mg


  • 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


  1. 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.
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