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Potato and Brussels Sprouts Salad with Lemon-Honey Vinaigrette
Potato and Brussels Sprouts Salad with Lemon-Honey Vinaigrette
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From: Diabetic Living Magazine
In this hearty salad, we toss Brussels sprouts, potatoes, chickpeas and tender greens together in a citrusy vinaigrette. Topped with makes for a hearty and delicious salad.
- By: Diabetic Living Magazine
Ingredients 6 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
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.)
- Lemon-Honey Vinaigrette
- ⅓ cup lemon juice
- 2 tablespoons olive oil
- 2 tablespoons honey
- 2 teaspoons Dijon-style mustard
- ⅛ teaspoon salt
Preparation
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Prep
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Ready In
- 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.
- Serving size: 2 cups
- Per serving: 245 calories; 8 g fat(2 g sat); 6 g fiber; 34 g carbohydrates; 11 g protein; 76 mcg folate; 7 mg cholesterol; 10 g sugars; 2,409 IU vitamin A; 40 mg vitamin C; 107 mg calcium; 2 mg iron; 351 mg sodium; 725 mg potassium
- Nutrition Bonus: Vitamin C (67% daily value), Vitamin A (48% dv)
- Carbohydrate Servings: 2½
- Exchanges: ½ lean protein, 1 vegetable, 1½ starch, ½ other carbohydrate, 1 fat
