Cherry Tomato-Brussels Sprouts Salad
This four-ingredient salad is elegant enough
for entertaining, yet simple enough for everyday dining.
2 packages (10 ounces each) frozen Brussels sprouts
3/4 cup reduced-calorie Italian dressing
1 cup cherry tomato, cut in half
Lettuce leaf
Cook Brussels sprouts as directed on package; drain. Pour dressing over
hot Brussels sprouts, turning each until well coated. Cover and
refrigerate at least 3 hrs.Add tomatoes to Brussels sprouts; toss. Serve
on lettuce leaves.
Makes 8 servings
Special Touch Sprinkle with grated Parmesan cheese for an elegant
finish.
Planned-Overs Toss leftover salad with hot pasta and garnish with
shredded Parmesan cheese and freshly ground black pepper.
1 Serving: Cals 60 (Cals from Fat 25 ); Total Fat 3 g (Sat Fat 0g); Chol
0mg; Sod 150 mg; Total Carb 8 g (Dietary Fiber 3 g); Protein 3 g % Daily
Value: Vitamin A 14 %; Vitamin C 60 %; Calcium 2 %; Iron 4 %
Exchanges: 1 1/2 Vegetable; 1/2 Fat