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