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Nutty Warm Brussels Sprouts Salad

Photo: Randy Mayor
Yield 6 servings (serving size: 3/4 cup)
Pulse a (1 1/2-ounce) slice of bread in the food processor to make 1/3 cup fresh breadcrumbs.

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

Nutrition 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

How to Make It

  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.