Rating: 3 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 0

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.

Deb Wise
Recipe by Cooking Light November 2013

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Recipe Summary

hands-on:
20 mins
total:
20 mins
Yield:
Serves 8 (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

129 calories; fat 9g; saturated fat 1.3g; sodium 163mg.
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