Brussels sprouts are a great kitchen staple to keep on-hand – washed sprouts will keep for up to 2 weeks when wrapped in a damp paper towel in a resealable bag in the crisper. While steaming is a simple way to enjoy Brussels sprouts, they're also great dressed-up, as in this decadent salad of fresh, shredded sprouts, tangy dressing and crispy prosciutto shreds.
- Portion size 4 servings
- Credits : Canadian Living Magazine: October 2008
Ingredients
Method
In large bowl, whisk together mayonnaise, cheese, lemon juice, mustard, anchovy paste, garlic, Worcestershire sauce and pepper. Add brussels sprouts, tossing to coat. Set aside.In skillet, heat oil over medium heat; cook prosciutto until crisp. Add prosciutto with oil to sprouts mixture, tossing to combine. Let stand for 10 minutes to wilt slightly.
Nutritional facts Per serving: about
- Sodium 262 mg
- Protein 5 g
- Calories 160.0
- Total fat 12 g
- Cholesterol 10 mg
- Saturated fat 2 g
- Total carbohydrate 10 g
%RDI
- Iron 11.0
- Folate 25.0
- Calcium 7.0
- Vitamin A 9.0
- Vitamin C 127.0
