Shaved Brussels Sprout Salad
Nutritional Info
- Servings Per Recipe: 14
- Amount Per Serving
- Calories: 111.7
- Total Fat: 3.1 g
- Cholesterol: 8.7 mg
- Sodium: 298.2 mg
- Total Carbs: 16.8 g
- Dietary Fiber: 3.9 g
- Protein: 6.6 g
View full nutritional breakdown of Shaved Brussels Sprout Salad calories by ingredient
Number of Servings: 14
Ingredients
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Ingredients:
2 Super Pretzels, sliced
2 tablespoons extra virgin olive oil
2 1/2 lbs. shaved (or thinly sliced) Brussels sprouts
1 1/2 cups halved cherry tomatoes
4 ounces feta cheese, crumbled (optional)
vinaigrette:
2 tablespoons unsalted butter, softened
4 ounces prosciutto, finely diced
1 shallot, minced
3 garlic cloves, minced
2 tablespoons whole grain mustard
1 1/2 tablespoons honey
2 teaspoons white wine vinegar
1/2 cup extra virgin olive oil
salt and pepper to taste
Directions
1. Preheat oven to 350˚F.
2. For pretzel croutons: Place pretzel pieces and oil into a large mixing bowl and season with salt and pepper. Toss together. Spread onto a baking sheet, in a single layer, and toast for 15 to 20 minutes or until light and crisp. Remove from oven and allow pretzel bits to cool.
3. For vinaigrette: Place a small sauté pan over medium-high heat and melt butter. Add prosciutto and sauté for 3 to 4 minutes or until prosciutto browns. Pour contents into a mixing bowl and add remaining vinaigrette ingredients, except oil. Whisk together and add oil in a slow and steady stream until fully incorporated. Adjust seasonings and set aside until ready to use.
4. To assemble: Place Brussels sprouts, pretzel croutons, cherry tomatoes and goat cheese (if using) into a large salad bowl and toss together with vinaigrette. Adjust seasonings and allow salad to sit for about 10 minutes before tossing one more time and serving.
Serving Size: Serves 10-14
Number of Servings: 14
Recipe submitted by SparkPeople user DNSPANJER.
2. For pretzel croutons: Place pretzel pieces and oil into a large mixing bowl and season with salt and pepper. Toss together. Spread onto a baking sheet, in a single layer, and toast for 15 to 20 minutes or until light and crisp. Remove from oven and allow pretzel bits to cool.
3. For vinaigrette: Place a small sauté pan over medium-high heat and melt butter. Add prosciutto and sauté for 3 to 4 minutes or until prosciutto browns. Pour contents into a mixing bowl and add remaining vinaigrette ingredients, except oil. Whisk together and add oil in a slow and steady stream until fully incorporated. Adjust seasonings and set aside until ready to use.
4. To assemble: Place Brussels sprouts, pretzel croutons, cherry tomatoes and goat cheese (if using) into a large salad bowl and toss together with vinaigrette. Adjust seasonings and allow salad to sit for about 10 minutes before tossing one more time and serving.
Serving Size: Serves 10-14
Number of Servings: 14
Recipe submitted by SparkPeople user DNSPANJER.