Shredded Brussels Sprout Salad
Shredded Brussels Sprout Salad
Photography by Matthew Kimura
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 160 |
| pro | 5 g |
| total fat | 12 g |
| sat. fat | 2 g |
| carb | 10 g |
| fibre | 3 g |
| chol | 10 mg |
| sodium | 262 mg |
| % RDI: | - |
| calcium | 7 |
| iron | 11 |
| vit A | 9 |
| vit C | 127 |
| folate | 25 |
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.
Ingredients
- 3 tbsp light mayonnaise
- 2 tbsp grated Parmesan cheese
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tsp anchovy paste
- 1 large clove garlic, minced
- 1/2 tsp Worcestershire sauce
- 1 pinch pepper
- 4 cups shredded Brussels sprouts, about 16 sprouts
- 2 tbsp extra-virgin olive oil
- 2 tbsp diced prosciutto or bacon
Preparation
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.
Source : Canadian Living Magazine: October 2008
- Keywords : Salad; Vegetarian; Reduced fat; Brussels sprouts; Dijon mustard;









