nutty warm brussels sprouts salad

By pdav

Ingredients

• 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

Details

Servings 6

Preparation

Step 1

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
Maureen Callahan, Cooking Light, OCTOBER 2009