Chopped Brussels Sprouts Salad with Bacon & Arugula Lemon Vinaigrette

• Gluten free

• Meat

  • 8 slices Bacon

• Produce

  • 8 oz Arugula or other tender salad greens
  • 2 lbs Brussels sprouts
  • 1 clove Garlic
  • 1 Lemon, wedge
  • 1/2 Lemon, Juice from

• Condiments

  • 1 tsp Dijon mustard
  • 1 Lemon vinaigrette

• Baking & Spices

  • 3/4 tsp Kosher salt
  • 1 Pepper
  • 1/4 tsp Pepper
  • 1 Salt

• Oils & Vinegars

  • 1 tbsp Champagne or white wine vinegar
  • 1 Olive oil, Extra Virgin
  • 2 tbsp Olive oil, Extra Virgin

Found on goodinthesimple.com

Description

Ingredients

• Extra virgin olive oil
• 8 slices of bacon, separated
• 1 clove garlic, minced
• 2 lbs (approx 4 cups) roughly chopped brussels sprouts
• lemon wedge
• salt
• pepper
• 8 oz arugula or other tender salad greens, roughly chopped
• lemon vinaigrette (recipe below)
• juice from 1/2 lemon
• 1 tbsp champagne or white wine vinegar
• 1 tsp dijon mustard
• 3/4 tsp kosher salt
• 1/4 tsp pepper
• 2 tbsp extra virgin olive oil

Directions

• Cook 5 slices of bacon until crisp using the method of your choice. Cool, chop and set aside.
• In a skillet, drizzle some olive oil, and lightly saute the 3 uncooked bacon slices until theyre just starting to render.
• Add the garlic and chopped brussels sprouts and stir over medium/low heat for about 1 minute.
• Squeeze in the juice from your lemon slice and sprinkle in some salt and pepper.
• Saute for an additional 2 minutes, or until the sprouts have softened a little, but still have some crunch, drizzling in a little more olive oil if needed.
• Add additional salt and lemon juice to taste, and remove from heat.
• Remove bacon slices.
• Once the sauteed brussels sprouts have cooled slightly, toss them in a large bowl with the chopped greens and the cooked, chopped bacon. Just before serving, toss with the dressing.
• Place all ingredients into a closed container and shake until combined.