Brussels Sprouts, Watercress & Pear Salad (WW)
Created by ellie on May 4, 2016
- Servings: 4
- Prep Time: 10m
- Cook Time: 10m
- Recipe #23666
Ingredients
- 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)
How to Make
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Step 1: Preheat oven to 400 degrees F. Line a large rimmed cookie sheet with parchment paper.
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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.
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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.
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Step 4: Divide salad among 4 plates and top with the parmesan crisp.
Nutritional Facts
- 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