Warm Brussels Sprout And Spinach Salad With Bacon
Serves: 5
Meagan Lindgren
1 January 1970
Based on User reviews:
52
Spice
34
Sweetness
38
Sourness
43
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
Directions:
1
In a heavy skillet cook the bacon over moderate heat until it is crisp and transfer it to paper towels to drain
2
Heat the fat remaining in the skillet over moderately high heat until it is hot but not smoking and in it sauté the Brussels sprouts with the caraway seeds, stirring, for 1 to 2 minutes, or until the sprouts are tender and pale golden
3
Remove the skillet from the heat, stir in the oil, the vinegar, and the sugar, and add the spinach
4
Sauté the mixture over moderately high heat, tossing it, for 1 minute, or until the spinach is wilted
5
Season the salad with pepper and sprinkle it with the bacon, crumbled
6
In a heavy skillet cook the bacon over moderate heat until it is crisp and transfer it to paper towels to drain
7
Heat the fat remaining in the skillet over moderately high heat until it is hot but not smoking and in it sauté the Brussels sprouts with the caraway seeds, stirring, for 1 to 2 minutes, or until the sprouts are tender and pale golden
8
Remove the skillet from the heat, stir in the oil, the vinegar, and the sugar, and add the spinach
9
Sauté the mixture over moderately high heat, tossing it, for 1 minute, or until the spinach is wilted
10
Season the salad with pepper and sprinkle it with the bacon, crumbled