Shredded Brussels Sprout Salad
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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 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.
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;
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