A zesty lemon vinaigrette dresses this sweet & peppery apple arugula salad! Great as a side dish or add some chicken or steak to make it a meal!
Prep Time:15 minutesmins
Cook Time:20 minutesmins
Total Time:35 minutesmins
4
Ingredients
3slicesbacon
1apple
4cupsarugula
4cupschopped romaine lettuce
2stalkscelery, sliced
1/4cuppumpkin seeds (pepitas)
3 tbspdried cranberries
1green onion, sliced
Lemon Vinaigrette
3tbsplemon juice
3tbspcanola oil
1tbspmaple syrup
1/2tspwhole grain mustard
1/2tsp salt
Instructions
Cook the bacon either in a frying pan over medium heat or by baking in a 400° F preheated oven on a baking sheet covered loosely with foil for about 15-25 minutes (baking time depends on the thickness of the bacon slices and how crispy you want your bacon).
Once the bacon has cooked, remove to a plate lined with paper towel to absorb the extra grease. Allow to cool.
In a medium sized bowl, place the lemon juice from the DRESSING ingredient list. Dice the apples and place in the bowl with the lemon juice. Toss to coat. Set aside for a few minutes.
In a large salad bowl, combine the arugula, chopped romaine, celery, pumpkin seeds, dried cranberries, and green onion.
Using a slotted spoon, remove the apples slices and add to the salad, reserving the lemon juice in the bowl.
Whisk together the lemon juice with the rest of the dressing ingredients.
Once the bacon has cooled, slice into bite-sized pieces. I find kitchen scissors work best. Add the bacon to the salad.
Just before serving, toss the salad. Allow each person to spoon dressing onto their salad. If there are leftovers, the salad keeps better undressed.