Brussels Sprouts Caesar Salad
Meal prep is key here! Make and refrigerate dressing in the Cruet; it will keep well up to one week. Shred Brussels sprouts the night before too, or swap in a bag of coleslaw mix. Salad pairs well with Crispy & Crunchy Chicken Strips.
Perfectly Balance Your Plate
Serve with 4 oz (113 g) lean protein such as cooked chicken or cubed smoked tofu and a small bun.
Toppings (optional): grated parmesan, croutons, capers, pine nuts or chopped almonds
- In a bowl, whisk together dressing mix, mayo, lemon juice, oil, and milk. If making ahead, pour into a Cruet and refrigerate up to 1 week. Dressing makes about 3⁄4 cup.
- Using the 3.5 mm slicer on the 4-in-1 Mandoline, thinly shred sprouts; or use the Prep Pro Chef Knife to cut sprouts in half and then slice each half into thin ribbons. You should have about 6 cups.
- Place in a large bowl with spinach. Drizzle with half the dressing; save remainder for use another day. Sprinkle with pomegranate seeds and add toppings, if desired.
Per serving: Calories 120, Fat 7 g (Saturated 1 g, Trans 0 g), Cholesterol 0 mg, Sodium 70 mg, Carbohydrate 12 g (Fibre 4 g, Sugars 3 g), Protein 4 g.
Look for shelled pomegranate seeds in the fresh produce section of most grocery stores—they’re often sold in small clamshell containers or bags. Or swap in fresh orange or mandarin segments instead.