Brussels Sprout, Pear And Prosciutto Salad -

Brussels Sprout, Pear And Prosciutto Salad

Ingredients

½ lb (250 g) Brussels sprouts
½ cup (125 ml) vegetable juice
1 small pear
1 tbsp (15 ml) lemon juice
2 oz (60 g) paper-thin prosciutto
½ cup (125 ml/100 g) low-fat yogurt
2 tbsp (30 ml) low-fat quark or puréed cottage cheese
1 tsp (5 ml) grated fresh horseradish
Salt and freshly ground pepper

Details

Serves: 2

Method

Carefully remove most of the leaves from the Brussels sprouts and set aside. Score the stems of what's left of the Brussels sprouts crosswise.

In a medium saucepan, bring the stock to a boil. Place the Brussels sprouts in a steamer over it, cover, and cook on medium heat for 5 minutes. Add the leaves and steam for 1 to 2 minutes.

Peel the pear, quarter, core, cut into sections and sprinkle with lemon juice. Combine with the warm Brussels sprouts. Arrange on plates with prosciutto.

Combine yogurt, quark, horseradish, salt and pepper, and drizzle over the salad.

TIP:- You can use vegetable stock instead of vegetable juice.

Per serving:- approx. 214 calories 16 g protein, 11 g fat, 15 g carbohydrates

Related food category:

• Salad