Brussels Sprout Caesar Salad
Nutrition Facts
5 servings Serving Per Container
Serving size 1 serving
| Amount Per Serving | ||
|---|---|---|
|
Calories |
370 |
|
| % Daily Value* | ||
| Total Fat 29g | 37% | |
| Saturated Fat 6g | 31% | |
| Cholesterol 15mg | 5% | |
| Sodium 560mg | 24% | |
| Total Carbohydrate 20g | 7% | |
| Dietary Fiber 3g | 11% | |
| Sugars 4g | ||
| Includes Added Sugars 1g | 4% | |
| Protein 12g | ||
| Vitamin D 0mcg | 0% | |
|---|---|---|
| Calcium 282mg | 20% | |
| Iron 3mg | 10% | |
| Potassium 340mg | 8% | |
Ingredients
- Croutons: ****
- 2 cups Multigrain Bread, small cubes
- 1 tsp Garlic Powder
- 1/2 tsp Thyme, Dried
- 1/4 tsp Salt & Pepper
- 2 tbsp Olive Oil
- 2 tbsp Parmesan Cheese, grated
- Dressing: ****
- 2 each Garlic Cloves, minced
- 3 tbsp Greek Yogurt, Plain
- 2 tbsp Parmesan Cheese, grated
- 1 tbsp Dijon Mustard
- 2 tsp Apple Cider Vinegar
- 1 tbsp Worcestershire Sauce
- 1/4 tsp Salt & Pepper
- 1 tsp Garlic Powder
- 1 tbsp Lemon Juice
- 1 tsp Lemon Zest
- 1/3 cup Olive Oil
- Salad: ****
- 10 oz Brussels Sprouts, shaved
- 1 tbsp Olive Oil
- 1/4 tsp Salt & Pepper
- 2 oz Baby Kale
- 1 tbsp Parmesan Cheese, grated
- 1/4 cup Parmesan Cheese Crisps
Method of Preparation
Step 1
Preheat the oven to 375 degrees F.
Line a sheet pan with parchment paper.
In a bowl, toss bread, garlic powder, thyme, parmesan cheese, olive oil, and salt/pepper. Spread out evenly on sheet pan and bake for 10-12 minutes until golden brown.
Step 2
In a food processor, add all the dressing ingredients except for the oil. Blend until smooth. While the food processor is still running, slowly add the olive oil to form a creamy dressing.
Step 3
In a saute pan, over medium-high heat add olive oil, brussels sprouts, and salt/pepper. Cook for 5-8 minutes until softened.
Step 4
In a large bowl, add kale, brussels sprouts, and dressing. Toss well.
Add parmesan cheese, parmesan crisps, and croutons. Toss well again.
It can be enjoyed warm of chilled!
