A tangy and crunchy take on the classic Caesar salad – packed with healthy cruciferous vegetables.
By Dara Repucci
Cruciferous veggies have amazing health benefits and are packed with iron, vitamin A, and potassium. This is a really simple way to enjoy these veggies that has a ton of flavor without a ton of calories. Just add the Caesar dressing of your choice, I would recommend a light or low calorie version, creamy Caesar would smother the sprouts. Since the sprouts are roasted in olive oil, you only need a tiny bit of dressing to add flavor. Top with homemade croutons, some Parmesan and black pepper and you have a deceptively filling and tasty vegetarian meal.
- 1lb Brussels sprouts, ends trimmed
- 4 cups of fresh baby spinach, washed and chopped
- 1 tbsp garlic, minced
- 3-4 tbsp Caesar dressing, light or low-calorie version
- ¼ cup Parmesan, grated
- 1 tbsp extra virgin olive oil
- 2-3 slices of bread (I used sourdough)
- salt & pepper
- Preheat oven to 425
- Using a sharp knife, slice each sprout in half and shred by cutting each half into thin slices
- After shredding all the sprout, rinse in cold water
- In a roasting pan, toss sprouts with garlic and olive oil
- Season with salt and pepper
- Roast sprouts for 20-25 minutes, until crispy
- Spread cubed bread on a cookie sheet
- Bake bread for 10 minutes, until hardened into croutons
- Allow sprouts to cool slightly
- In a large bowl, mix warm sprouts with spinach, croutons, dressing and cheese
- Toss thoroughly
- Serve immediately with black pepper
Dara Reppucci is a Boston-based food blogger whose lifelong obsession with cooking and food developed as a young child in her grandmother's kitchen. Her blog "Generation Y Foodie" aims to teach young professionals how easy and fun it is to integrate cooking and healthy eating into even the busiest lifestyle. Her recipes and photography have been featured on Glamour and Gourmet.