Brussels sprouts, watercress & pear salad with Parmesan crisps
2
Points®
Total time: 26 min • Prep: 15 min • Cook: 6 min • Serves: 4 • Difficulty: Easy
Ingredients
Grated Parmesan cheese
¼ cup(s)
Lemon zest
1 tsp, grated
Fresh lemon juice
2 Tbsp
Extra virgin olive oil
1 Tbsp
Table salt
¼ tsp
Black pepper
¼ tsp
Brussels sprouts
10 oz, trimmed and halved
Fresh watercress
8 cup(s), trimmed
Pear
2 medium, red variety, halved, cored and thinly sliced
Instructions
1
Preheat oven to 400°F. Line large rimmed baking sheet with parchment paper.
2
Drop Parmesan by tablespoons, 2 inches apart, onto prepared baking sheet, making total of 4 mounds. Bake until golden, 6–7 minutes. Let cool on baking sheet on wire rack. With spatula, remove crisps. Can be stored in airtight container up to 1 day.
3
To make dressing, whisk together lemon zest and juice, oil, salt, and pepper in large bowl. Add Brussels sprouts, watercress, and pears; toss until coated. Divide salad evenly among 4 plates; top each salad with Parmesan crisp.
4
Serving size: 2 cups salad and 1 crisp
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.