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


Recipe Summary

15 mins
40 mins


Potato and Brussels Sprouts Salad
Lemon-Honey Vinaigrette


Instructions Checklist
  • 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.

Nutrition Facts

245 calories; protein 11g 22% DV; carbohydrates 33.6g 11% DV; exchange other carbs 2; dietary fiber 5.9g 24% DV; sugars 9.5g; fat 8.2g 13% DV; saturated fat 2.2g 11% DV; cholesterol 6.7mg 2% DV; vitamin a iu 2408.9IU 48% DV; vitamin c 39.7mg 66% DV; folate 76.3mcg 19% DV; calcium 106.9mg 11% DV; iron 2.4mg 13% DV; magnesium 31.4mg 11% DV; potassium 724.9mg 20% DV; sodium 350.8mg 14% DV.