Brussels Sprouts Ceasar Salad

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 196.0
  • Total Fat: 14.8 g
  • Cholesterol: 20.3 mg
  • Sodium: 287.8 mg
  • Total Carbs: 14.3 g
  • Dietary Fiber: 3.3 g
  • Protein: 4.4 g

View full nutritional breakdown of Brussels Sprouts Ceasar Salad calories by ingredient
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Number of Servings: 8


    3 pounds fresh large Brussels Sprouts
    2 cloves garlic, crushed
    3/4 c Caesar Salad Dressing ( I used Gerard's brand)
    1/2 tsp Anchovy paste (optional)
    1/2 lemon, juiced
    3 tbsp butter
    1 c Panko Bread Crumbs
    2 tbsp fresh parsley, chopped
    4 tbsp Pecorino Romano cheese


Paring the sprouts is time consuming but worth it. Larger sprouts are easier to work with.


Bring a large pot of water to a boil.
Using a small paring kinfe, core the Brussels Sprouts and separate the leaves. Salt the water and add all the Srout leaves to the pot. You should have about 6 cups loosely packed. Count to 30, then drain and quickly rinse the leaves with cold water, drain well.

Combine the Caesar Dressing with the lemon juice and anchovy paste and whisk to blend.

Heat the butter in a small skillet with the crushed garlic over medium heat, remove the garlic cloves when they are browned. Add the breadcrumbs and toast to a golden brown. Add the chopped parsley and cook and stir for another 30 seconds.

Toss the Brussels Sprouts leaves with the dressing and breadcrumbs. Top with the grated Romano cheese and stir to blend.

Serving Size: Makes 6 1/2 cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user DGRIFFITH51.

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