Roasted Brussels Sprouts & Sugar Snap Peas Salad

Green on green on green on green, with some white is how I describe this salad. All the vegetables are green – sugar snap peas, brussels sprouts, salad greens, even the pistachio nuts, then add a sprinkle of garlic and a little dressing, and what you have is a very filling and satisfying salad. Serve the roasted brussels sprouts and sugar snap peas as a side dish, or turn them into a leafy salad by adding salad greens.

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Brussels Sprouts & Sugar Snap Peas Tossed Greens Salad
makes 4 servings

Ingredients:

  • 3 cups brussels sprouts cut into thins slices
  • 3 cups sugar snap peas cut into halves
  • 6 cloves garlic finely chopped
  • 4-6 cups salad greens mix
  • 1 tbsp Olive oil
  • Salt and pepper
  • Roasted pistachios finely chopped
  • Simple Vinaigrette

Directions:

Set your oven setting to broil. On a baking sheet toss sugar snap peas, brussels sprouts and garlic with 1 tbsp olive oil. Broil for 3-5 minutes. Toss around and continue broiling for another 3-5 minutes until vegetables are charred. Take out of oven and sprinkle with salt and pepper. Set aside.

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When ready to serve salad, in a large bowl toss together salad greens, roasted brussels sprouts, sugar snap peas and vinaigrette dressing. Serve topped with roasted salted pistachios if you like and some feta cheese crumbles.

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