Chopped Brussels Sprouts Salad with Bacon & Arugula
Chopped, lightly sauteed brussels sprouts mixed with arugula, bacon, and a lemony vinaigrette.
- 1 tbsp extra virgin olive oil
- 8 slices bacon, separated
- 1 clove garlic, minced
- 2 lbs approx 4 cups roughly chopped brussels sprouts
- 1 slice lemon
- 8 oz arugula or other tender salad greens, roughly chopped
- 1 tbsp champagne or white wine vinegar
- 1 tsp dijon mustard
- 3/4 tsp kosher salt
- 1/4 tsp pepper
- 1/2 tbsp lemon juice
- 2 tbsp extra virgin olive oil
Cook 5 slices of bacon until crisp using the method of your choice. Cool, chop and set aside for later.
In a skillet, drizzle some olive oil, and lightly saute the 3 uncooked bacon slices until they're 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 and discard.
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.
For vinaigrette: Combine ingredients in a bowl and whisk until combined.
Calories 140kcal (7%)Protein 2g (4%)Fat 14g (22%)Saturated Fat 3g (19%)Cholesterol 12mg (4%)Sodium 421mg (18%)Potassium 36mg (1%)Vitamin C 1.2mg (1%)Iron 0.1mg (1%)