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.

Diabetic Living Magazine
Source: Diabetic Living Magazine

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Recipe Summary

active:
15 mins
total:
40 mins
Servings:
6
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Ingredients

Potato and Brussels Sprouts Salad
Lemon-Honey Vinaigrette

Directions

Instructions Checklist
  • 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; protein 11g; carbohydrates 33.6g; dietary fiber 5.9g; sugars 9.5g; fat 8.2g; saturated fat 2.2g; cholesterol 6.7mg; vitamin a iu 2408.9IU; vitamin c 39.7mg; folate 76.3mcg; calcium 106.9mg; iron 2.4mg; magnesium 31.4mg; potassium 724.9mg; sodium 350.8mg.
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