Brussels Sprouts, Watercress & Pear Salad (WW)

10m
Prep Time

10m
Cook Time

20m
Ready In

Recipe: #23666

May 04, 2016

Categories: Salads, Fruit Salad, Vegetable Salad, July 4th, Labor Day, Oven Bake, Gluten-Free Low Fat, No Eggs, Non-Dairy, Vegetarian, Special Diet - Weight Watchers etc., Kosher Dairy, more

recipe by:
ellie

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recipe by:
ellie

"2 smart points/serving. 1 serving is 2 cups. Recipe source: Weight Watchers The Little Big Book of Fruits & Veggies Cookbook"

Original is 4 servings

Metric US

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Ingredients

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4 tablespoons Parmesan cheese, grated
1 lemon, zest and juice
1 tablespoon olive oil
1/2 teaspoon salt

1/4 teaspoon pepper
383 grams Brussels sprouts (trimmed and thinly sliced, 10 ounces)
280 grams watercress (trimmed and separated into sprigs, 8 cups)
340 grams pears (halved, cored and thinly sliced, 2 pears)

Nutritional

Serving Size: 1 (315.1 g)
Calories 142.4
Total Fat - 5.3 g
Saturated Fat - 1.4 g
Cholesterol - 4 mg
Sodium - 370.6 mg
Total Carbohydrate - 22.9 g
Dietary Fiber - 8.2 g
Sugars - 9.4 g
Protein - 6 g
Calcium - 127.7 mg
Iron - 1.9 mg
Vitamin C - 130.3 mg
Thiamin - 0.2 mg

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Step by Step Method

Step 1

Preheat oven to 400 degrees F. Line a large rimmed cookie sheet with parchment paper.

Step 2

Drop the parmesan by tablespoons 2 inches apart onto the prepared cookie sheet (making 4 mounds). Bake for 6-7 minutes. Let cool on baking sheet on a wire rack. With a spatula remove crisps. These can be stored in an airtight container for up to 1 day.

Step 3

To make the dressing: whisk together the lemon zest and juice, oil, salt, and pepper in a large salad bowl. Add the rest of the ingredients (brussels sprouts - pears); toss.