What's For Lunch: Brussels Sprouts Salad with Toasted Pine Nuts and a Creamy Parmesan Dressing

I like a green salad just as much as any other person, but let's face it, lettuce can get a little boring. And as I've been cleaning up my post-holiday diet (how prosaic, I know), I've been leaning heavily on main entree salads.

One of my favorite ways to mix up that bowl of greens is to switch the snooze-worthy lettuce for something else. And lately, I've been reaching for Brussels sprouts. Now, I've proclaimed my love for Brussels sprouts before. I am particularly a fan of roasted Brussels sprouts. (Um, especially when cooked up in lots of butter.)

But for this recipe, all you've got to do is slice up those Brussels sprouts nice and thin. If you have a mandoline or food processor, this can be done quite quickly. Or you can be like me and (very!) carefully slice 'em up one by one with a sharp knife.

This salad keeps it simple with toasted pine nuts and a creamy Parmesan dressing. But feel free to fancy it up as much as you want!

Brussels Sprouts Salad with Toasted Pine Nuts and a Creamy Parmesan Dressing
makes 2-4 servings

2 tablespoons creamy Parmesan dressing
3 cups thinly-sliced Brussels sprouts
1/3 cup pine nuts, toasted

1. Place the creamy Parmesan dressing in the bottom of a medium bowl. Add the thinly-sliced Brussels sprouts and toss to combine.
2. Stir in the toasted pine nuts and serve.