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. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Potato and Brussels Sprouts Salad

Lemon-Honey Vinaigrette

Directions

  • In a covered medium saucepan cook potatoes in enough boiling water to cover 12 to 15 minutes or until tender; drain.

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  • 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.

Nutrition Facts

245 calories; 8.2 g total fat; 7 mg cholesterol; 351 mg sodium. 33.6 g carbohydrates; 11 g protein; Full Nutrition