Brussels sprouts are sauteed in bacon drippings with a handful of caraway seeds, and then tossed with fresh spinach and vinaigrette. Serve topped with crumbled bacon.
Preparation Time
10 mins
Cooking Time
20 mins
Total Time
30 mins
Calories
383 Calories
Recipe Instructions
Step 1
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.
Step 2
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.
Step 3
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.
Ingredients
3 tablespoons vegetable oil
1 ½ teaspoons caraway seed
¼ teaspoon white sugar
8 slices bacon
3 tablespoons white wine vinegar
2 cups Brussels sprouts, trimmed and thinly sliced
