Brussels Sprout Salad with Bacon

Brussels Sprout Salad

Brussels Sprout Salad

Prep Time: 15 minutes
Cooking Time: 10 minutes
Difficulty: Easy


Great way to enjoy Brussels Sprouts.


1 pound Brussels sprouts
3 slices bacon, reduced sodium
2 egg(s), large, hard boiled, use 1 whole and 1 egg white
1/2 onion(s), red, diced
2 tablespoons olive oil
1 tablespoon vinegar, balsamic
1 teaspoon Dijon mustard
1 teaspoon honey
2 slices bread, whole wheat, light


To make low fat croutons, toast bread in a toaster. Cut into half inch cubes. To make the dressing, add olive oil, balsamic vinegar, honey and Dijon in a small bowl and whisk together. To make the salad, cut the Brussels sprouts in half. Remove core and bottoms. Separate the leaves as much as you can as if they were pieces of lettuce (or to save time, remove the core and quarter them or slice them). Place leaves in a medium size bowl and set aside. Heat a large skillet over medium high heat. Add bacon to skillet and cook until crispy brown. Remove bacon with a slotted spoon and place on a paper towel. Remove most of the oil from the pan (I know a lot of cooks would leave it all in because the bacon grease adds flavor, but it’s not really good for you), leaving some to saute the onion. Add onion to the skillet and cook over medium heat for 3 to 4 minutes until soft. Add Brussels sprout leaves and stir gently. Cook for about 2 minutes until leaves are crisp tender and still hold their shape. Pour dressing over skillet and toss gently. Top with bacon, croutons and chopped egg. Stir gently and serve.

Nutrition: Per Serving About: 180 calories, 11 g fat, 2.5 g saturated fat, 0 g trans fat, 8 g protein, 16 g carbohydrates, 5 g dietary fiber, 180 mg sodium; WW points plus value 5

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