Brussels Sprout Salad
If you’re a fan of Caesar salad, then you’re going to love this slightly healthier and more flavorful take, made with hearty brussels sprouts and a creamy, homemade, low-fat Caesar dressing.
Serves 4
For the dressing:
- ¼ c. plain fat-free yogurt
- ¼ c. low-fat sour cream
- 1 tbsp. lemon juice
- 1 tbsp. dijon mustard
- 1 garlic clove, minced
- 1 tsp. Worcestershire sauce
- 2 tbsp. grated Parmesan cheese (optional)
- ⅛ tsp. cracked black pepper
For the brussels sprouts:
- 4 c. brussels sprouts, halved and blanched
- 1 tbsp. olive oil
- 1 tsp. salt
For the croutons:
- 4-6 baguette slices
- 3 tbsp. olive oil
- ½ tsp. garlic powder
- ½ tsp. onion powder
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Instructions:
- In a medium bowl, whisk together the dressing ingredients until smooth. Keep refrigerated until ready to serve.
- Preheat the grill to medium-high heat. Toss brussels sprouts in oil, and season with salt.
- Gently spoon the sprouts onto the grill, and cook for 5–6 minutes, turning frequently until slightly charred. Remove from the grill, and set aside until ready to assemble the salad.
- Brush the baguette slices with oil, and season with garlic and onion powder. Toast on the grill for about 1 minute per side or until grill marks form.
- Divide the brussels sprouts and croutons evenly into four bowls. Drizzle with the dressing before serving.
