Nutty Warm Brussels Sprouts Salad

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

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Nutritional Information

Amount per serving
  • Calories: 71
  • Fat: 3.1g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 1.1g
  • Polyunsaturated fat: 1.1g
  • Protein: 3.5g
  • Carbohydrate: 8.9g
  • Fiber: 2.3g
  • Cholesterol: 1mg
  • Iron: 1mg
  • Sodium: 160mg
  • Calcium: 47mg

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. 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. 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.
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