Roasted Brussels Sprouts Caesar Salad with Crispy Pancetta

Name: Roasted Brussels Sprouts Caesar Salad with Crispy Pancetta
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: 4
Cuisine: Italian
Ingredients: 4 ounces (125 g) pancetta, diced; 2 cups (500 mL) crusty bread cubes; 1/4 tsp. (1 mL) garlic powder; 1 lb. (450 g) halved Brussels sprouts, roasted; 1/4 cup (60 mL) thinly sliced red onion; 1/4 cup (125 mL) Hellmann's® Classic Caesar Dressing; 1 oz. (30 g) Parmigiano Reggiano, shaved

Lightly dressed Brussels sprouts meet crisp pancetta croutons in each bite of this satisfying, warm salad.

NUTRITIONAL FACTS

Servings4

Value

Amount per Serving	Value
Energy (kcal)	380.0
Protein (g)	13.0 g
Carbohydrates (g)	23.0 g
Sugar (g)	5.0 g
Fat (g)	26.0 g
Fibre	5.0 g
Calcium	200.0 mg
Sodium(mg)	890.0 mg
Saturated Fat (g)	9.0 g
Trans Fat (g)	0.2 g
Cholesterol (mg)	35.0 mg
Iron	2.25 mg
Potassium	500.0 mg
Vitamin B12

4 People

Servings
20 Mins

Prep Time
18 Mins

Cooking Time
38 Mins

Ready In

4 ounces (125 g) pancetta, diced
2 cups (500 mL) crusty bread cubes
1/4 tsp. (1 mL) garlic powder
1 lb. (450 g) halved Brussels sprouts, roasted
1/4 cup (60 mL) thinly sliced red onion
1/4 cup (125 mL) Hellmann's® Classic Caesar Dressing
1 oz. (30 g) Parmigiano Reggiano, shaved

MADE WITH

Heat oven to 350°F/180°C. Cook pancetta in large skillet over medium heat, stirring occasionally, until browned and crisp. Lift pancetta onto paper towels with slotted spoon; set aside. (Reserve drippings in pan.)
Spread bread cubes on rimmed baking sheet. Drizzle with pancetta drippings and sprinkle with garlic powder; toss to coat, then spread into even layer. Roast, tossing occasionally, until lightly browned and crisp, about 15 minutes.
Toss Brussels sprouts, croutons, pancetta, onion and Hellmann's® Classic Caesar Dressing in large bowl. Sprinkle with shaved Parmesan over top.

Tip: This Salad is delicious with many different vegetables! Try substituting the roasted Brussels sprouts with other roasted vegetables such as red sweet potato, broccoli rabe or mushrooms, like shiitake or maitake.