Nutty Warm Brussels Sprouts Salad
(Salad)

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

DIRECTIONS

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.

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.

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.

SERVINGS: 6 (serving size: 3/4 cup)

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

Recipe from Cooking Light, OCTOBER 2009.