Brussel Sprout and Prosciutto Salad

sprout salad_4Mondays… unfortunately, no one’s found a way to get rid of them (yet). But, there are a lot of ways to make them a bit better!  You can start by treating yourself– and, by treating yourself well.  My favorite way to beat the Monday blues is to whip up something just a little bit decadent– sugary/cheesy/creamy enough to taste and feel like an indulgence, but healthy enough not to feel guilty about.

Luckily for you, I’ve already figured out your Monday, I-just-got-out-of-work-and-I’m-grumpy mood lifter.  Come on people, bacon makes everything better!

sprout salad_5

Okay, okay, this brussel sprout salad substitutes prosciutto for bacon, but let’s not split hairs here.  Whichever you have will work, and both will sizzle and become crispy, making your kitchen smell amazing and adding crunch and just the right amount of richness to this otherwise wholesome salad (the cheese doesn’t hurt either).  It’s perfect as an entree if you want a lighter meal, but would also be a great appetizer or side dish if you need something heartier.  Hopefully, your Monday (and mine!) will sail along smoothly, with no spilled coffee or traffic jams, and you will return home Monday evening to a clean apartment without dishes in the sink or laundry to do… But, if that doesn’t work out, at least you have a delicious and indulgent brussel sprout and prosciutto salad in your arsenal to brighten up your day!

Brussel Sprout and Prosciutto Salad
  1. 8 brussel sprouts
  2. 2-3 slices prosciutto
  3. 8 almonds, roughly chopped
  4. juice of 1/2 lemon
  5. 1 tbs olive oil
  6. 1 clove garlic, minced
  7. 1/4 cup parmesan cheese, shredded
  8. salt and pepper to taste
  1. Cook prosciutto in a medium skillet over medium-low heat, until browned and crispy. Set on a paper towel to drain. Chop into small pieces.
  2. In a small bowl, combine the lemon juice, olive oil, garlic, and salt and pepper to taste. Whisk together, and refrigerate until ready to use.
  3. Prepare brussel sprouts by cutting off the stems, rinsing, and removing any browned leaves. Then, thinly slice the sprouts, discarding the hard, white, inner portions.
  4. In a large bowl, combine brussel sprouts, almonds, prosciutto, and cheese. Toss with dressing. Top servings with extra cheese, if desired. Now sit back, relax, and forget the stress of the day (even if just for a little while).
  1. Store in refrigerator. I stored my salad in a mason jar, and it stayed crisp for up to 3 days.
Adapted from Pinch of Yum
Adapted from Pinch of Yum
Degrees of Prep

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