Shredded Brussels Sprouts Caesar

• 3/4 cup prosciutto, diced
• 1-1/2 gal. Brussels sprouts
• 2-1/4 cups Kraft Calorie-Wise Creamy Caesar Dressing
• 1 Tbsp. coarsely ground black pepper
• 3/4 cup Kraft Shredded Asiago

1. Spread prosciutto onto bottom of small baking pan.
2. Bake in 400 degrees F (200 degrees C) standard oven 5 min.
3. Meanwhile, discard any wilted or yellow leaves from Brussels sprouts.
4. Remove cores.
5. Use mandoline to thinly slice Brussels sprouts; toss in large bowl to separate slices.
6. For each serving: Toss 1 cup (250 mL) Brussels sprouts with 1-1/2 Tbsp.
7. (25 mL) dressing and 1/8 tsp.
8. (0.5 mL) pepper until evenly coated.
9. Transfer to serving dish.
10. Top with 1/2 Tbsp.
11. (7 mL) each proscuitto and cheese.

brussels, caesar dressing, ground black pepper

Taken from www.kraftrecipes.com/recipes/shredded-brussels-sprouts-caesar-124069.aspx (may not work)