Warm Brussel Sprout Salad

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What You Will Need:

2 Lbs Brussel Sprouts, ends removed sliced in half

4 C Chickpeas, cooked (As always you can use canned chickpeas. Just make sure to rinse them well and read the ingredients to ensure that chickpeas is all you’re getting.)

If you don’t like chickpeas you can use any kind you wish.

2 Oranges, segmented

Zest of 1 orange

1 Red Onion, sliced thin

1/2 C Shallots, diced

4 Tbsp Mustard (I used stone ground, but a Dijon would be very nice as well.)

4 Tbsp Honey (Use a local honey to help with your allergies.)

2 Tbsp Fresh Thyme

1/2 C White Wine Vinegar

Feta Cheese to top with

Salt and Pepper to taste

*Directions

Get comfy, turn on the music, pour yourself a drink and prep your Mis en Place. I’m listening to Dean Martin while I sip on some hot tea. 🙂

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In a glass bowl, zest one of the oranges and segment them both.

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In a large pan on the stove set to medium high heat, cook the brussel sprouts until they begin to caramelize. (about 10 Minutes) Set aside.

Side Note: I want to thank my friend for sending me these beautiful oranges from Florida! They are so LOVELY!!

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In a smaller pan add the honey, shallots, thyme, mustard, and white wine vinegar and cook for 3 minutes.

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Add the chickpeas to the dressing and cook for 1 minute.

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Pour the hot bean mixture, orange segments, and red onion over the brussel sprouts.

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Top with Feta cheese, salt and pepper to taste.

Makes 6 Servings:

236.6 cals, 2.6 G fat, 48.3 G carb, 13.8 G fiber, 15 G pro, 8.3 G sugar

Extras: If you wish you can always add more honey to your bowl or more mustard. I like to let people add to their own personal bowl because once it’s in there you can’t take away, but you can always add. Plus you will be surprised at how much  less sugar and salt you will use in your cooking this way.

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