Nutty Warm Brussels Sprouts Salad

Pulse a (1 1/2-ounce) slice of bread in the food processor to make 1/3 cup fresh breadcrumbs.

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

Ingredients

• 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

Preparation

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:

3.1g (sat 0.6g,mono 1.1g,poly 1.1g)

Protein:

3.5g

Carbohydrate:

8.9g

Fiber:

2.3g

Cholesterol:

1mg

Iron:

1mg

Sodium:

160mg

Calcium:

47mg