Shredded Brussels Sprout Salad
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.
Servings: 4
Ingredients:
| 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% |
Suggested Recipes
-
3 tbsp (45 mL) light mayonnaise
2 tbsp (25 mL) grated parmesan cheese
1 tbsp (15 mL) lemon juice
1 tsp (5 mL) each dijon mustard and anchovy paste
1 large clove garlic, minced
1/2 tsp (2 mL) worcestershire sauce
Pinch pepper
4 cups (1 L) shredded brussels sprouts (about 16 sprouts)
2 tbsp (25 mL) each extra-virgin olive oil and 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.
Tags:
Salads and Salad Dressings; Vegetables; Cheese/Other Dairy; Fish; Meat-Pork; Skillet; Make It Tonight;
Source
Canadian Living Magazine: October 2008
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