Nutty Warm Brussels Sprouts Salad

Nutty Warm Brussels Sprouts Salad Recipe
Photo: Randy Mayor
Pulse a (1 1/2-ounce) slice of bread in the food processor to make 1/3 cup fresh breadcrumbs.

Yield:

6 servings (serving size: 3/4 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 71
Fat 3.1 g
Satfat 0.6 g
Monofat 1.1 g
Polyfat 1.1 g
Protein 3.5 g
Carbohydrate 8.9 g
Fiber 2.3 g
Cholesterol 1 mg
Iron 1 mg
Sodium 160 mg
Calcium 47 mg

Ingredients

1 1/2 teaspoons extra-virgin olive oil, divided
1 garlic clove, minced
1/3 cup fresh breadcrumbs
3/4 pound Brussels sprouts, trimmed and halved (about 8 cups)
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 1/2 tablespoons finely chopped walnuts, toasted
1/2 ounce shaved Asiago cheese

Preparation

1. Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add garlic; cook 1 minute or just until golden, stirring constantly. Add breadcrumbs; cook 1 minute or until lightly browned, stirring constantly. Transfer garlic mixture to a small bowl.

2. Separate leaves from Brussels sprouts; quarter cores. Heat remaining 1/2 teaspoon oil over medium heat. Add leaves and cores to pan; cook 8 minutes or just until leaves wilt and cores are crisp-tender, stirring frequently. Remove from heat; toss with breadcrumb mixture, salt, and pepper. Top with walnuts and cheese.

Maureen Callahan,

Cooking Light

October 2009
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