Wednesday, September 16, 2015

Nutty Warm Brussels Sprouts Salad

My friend Delane turned me onto Brussels Sprouts, so whenever I see them in a way I hadn't thought about and look good, I usually want to try. D and I finally got around to trying this one.

The sprouts tastes like sprouts. The breadcrumb mixture was something that made you want to lick that bowl. Together, it was a great salad.

Definitely would have again. We had with Tomato Basil Chicken.

Nutty Warm Brussels Sprouts Salad

Photo by ALB

Yield: 6 servings (serving size: 3/4 cup)

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

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.

Nutritional Information
Calories: 71; Fat: 3.1 g; Sat fat: 0.6 g; Mono fat: 1.1 g; Poly fat: 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

Cooking Light, OCTOBER 2009

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