Warm Brussles Sprouts Salad with Almonds and Parmesan Recipe

by Nancy Miyasaki

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I adapted this from a Oprah recipe. She makes the salad with raw brussel sprouts. I couldn't quite trust that, so I blanched them lightly before slicing. This produced a delcious and slightly warm salad. I should have tried some raw and some cooked to see which method is best. Maybe one of you can do that and let us know?

Prep time: 10 Minutes	American
Cook time: 15 Minutes	Servings: 10

Ingredients

Convert Measures

1 cup slivered almonds
2 lbs brussels sprouts
1/4 cup olive oil
3 Tbsp fresh lemon juice
2 Tbsp finely sliced chives
1/2 tsp salt
1/2 tsp ground black pepper
3 Tbsp finely grated Parmesan cheese

Directions

Preheat oven to 350 F. Place almonds on baking sheet and bake 5 min or until golden brown. Set aside to cool.
Bring a medium to large pot of water to boil. Slice brussels sprouts and blanch them briefly (1-2 minutes) in boiling water and then remove to a strainer.
In a large bowl, whisk together the olive oil, lemon juice, chives, salt and pepper. Add brussels sprouts, almonds, and Parmesan. Toss carefully and serve.

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Nutrition Facts

Amount Per Serving	%DV
Serving Size 96g
Recipe makes 10 servings
Calories 109
Calories from Fat 68	62%
Total Fat 7.78g	10%
Saturated Fat 0.96g	4%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 137mg	6%
Potassium 355mg	10%
Total Carbs 8.71g	2%
Dietary Fiber 3.7g	12%
Sugars 2.07g	1%
Protein 3.71g	6%