Nutrition per serving may change if servings are adjusted.
Potato and Brussels Sprouts Salad
12 ounces medium red potatoes, quartered
1 recipe Lemon-Honey Vinaigrette
6 slices lower-sodium, less-fat bacon, chopped
2 cups fresh Brussels sprouts, trimmed and quartered
½ cup halved and thinly sliced red onion
3 tablespoons water
1 cup chopped tomatoes
1 (15 ounce) can no-salt-added garbanzo beans (chickpeas), rinsed and drained
6 cups torn butterhead lettuce or fresh baby spinach
½ cup crumbled reduced-fat feta cheese (2 oz.)
⅓ cup lemon juice
2 tablespoons olive oil
2 tablespoons honey
2 teaspoons Dijon-style mustard
⅛ teaspoon salt
In a covered medium saucepan cook potatoes in enough boiling water to cover 12 to 15 minutes or until tender; drain.
Meanwhile, prepare Lemon-Honey Vinaigrette. In a screw-top jar combine lemon juice, olive oil, honey, Dijon-style mustard and salt. Cover and shake well. Set aside.
In a 10-inch skillet cook bacon over medium until crisp, stirring occasionally. Drain bacon on paper towels; discard drippings.
Add Brussels sprouts, onion and the water to skillet. Cook, covered, over medium 4 to 6 minutes or until sprouts are crisp-tender, stirring occasionally. Add tomatoes. Cook, uncovered, 2 to 3 minutes or until tomatoes are softened and sprouts are light brown, stirring occasionally. Remove from heat. Stir in potatoes and beans.
Divide lettuce among plates. Top with potato mixture and drizzle with vinaigrette. Sprinkle with cheese and the reserved bacon.