Lentil and Brussels Sprouts Salad | Cook Smarts

Name: Lentil and Brussels Sprouts Salad | Cook Smarts
Total time: 40 min
Ingredients: 1/2 tsp Ginger, fresh, grated; 2 Tbsp Stock, any type (sub water); 2 Tbsp Apricot preserves; 1 Tbsp Vinegar, balsamic; 2 tsp Mustard, Dijon; 2 tsp Honey; 3 Tbsp Oil, olive; 12 oz Brussels sprouts, halved; 4 Figs, quartered (sub grapes, using 4x more than listed); 1 1/2 cups Lentils, cooked (use pre-cooked lentils, or if cooking from dried, use half the amount of dried and prepare according to package directions); 1 Tbsp Oil, cooking; 2 tsp Vinegar, balsamic; for roasting Foil; 1/4 cup Pistachios, shelled; 8 oz Mixed greens

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This pan-seared chicken in a flavorful sauce is incredibly fast and versatile. When we first featured this dish in 2016 the sauce was made with dried apricots.

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Ingredients

1/2 tsp Ginger, fresh, grated
2 Tbsp Stock, any type (sub water)
2 Tbsp Apricot preserves
1 Tbsp Vinegar, balsamic
2 tsp Mustard, Dijon
2 tsp Honey
3 Tbsp Oil, olive
12 oz Brussels sprouts, halved
4 Figs, quartered (sub grapes, using 4x more than listed)
1 1/2 cups Lentils, cooked (use pre-cooked lentils, or if cooking from dried, use half the amount of dried and prepare according to package directions)
1 Tbsp Oil, cooking
2 tsp Vinegar, balsamic
for roasting Foil
1/4 cup Pistachios, shelled
8 oz Mixed greens