Sliced Brussels Sprouts Caesar Salad

croutons:

1           tablespoon extra virgin olive oil

1           garlic  clove, smashed

¼          teaspoon kosher salt

4           ounces crusty bread (italian or french, for example), cut into ½-inch cubes (4½ cups cubed)

salad:

1                       pound brussels sprouts, loose leaves removed and stems trimmed

2                       ounces parmesan

dressing:

1           cup caesar dressing

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Nutritional information per serving (1/2 cup):

Calories 133 (63% from fat) • carb. 9g • pro. 4g • fat 1g

• sat. fat 2g • chol. 19mg • sod. 242mg • calc. 77mg
• fiber 2g

Active Time: 30 minutes Inactive Time: n/a

1. Heat oven to 350°F. Line baking pan with aluminum foil. Prepare the croutons by first combining the oil, garlic and salt in a medium mixing bowl, being sure to smash the garlic while stirring. Add the bread cubes and toss to fully coat the bread. Transfer to the prepared pan and bake until golden brown, about 10 to 12 minutes, tossing halfway through the baking process. Discard garlic.

1. Insert the slicing disc at setting 3 into the work bowl of the food processor. Slice Brussels sprouts on High. Reserve in a large mixing bowl.
2. Adjust slicing disc to setting
3. 1. Slice Parmesan on Low. Add to mixing bowl with sliced Brussels sprouts.
4. Toss Brussels sprouts with croutons, sliced Parmesan and Caesar dressing. Serve immediately.