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Brussels & Beet Salad (with Bacon!) - My Stir Crazy Kitchen
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Brussels & Beet Salad (with Bacon!)

Ingredients

  • 1 bag shaved sprouts
  • 2 cups arugula
  • 2 cups baby spinach
  • 8 slices bacon chopped
  • 1 cup pine nuts
  • 1 jar 16-oz pickled beets, drained and chopped
  • 4 oz. crumbled goat cheese

for the salad dressing:

  • 1/4 cup apple cider vinegar
  • 2 Tbsp honey
  • 1 Tbsp Dijon mustard
  • 3/4 cup olive oil
  • salt & pepper

Instructions

  • In a large bowl, toss the arugula, spinach and shaved Brussels together and set aside.
  • Using a saucepan, saute' the bacon over medium heat until crispy and set aside on a paper towel lined plate. Toast the pine nuts in the bacon grease over medium-low heat until, stirring often. Place pine nuts with the bacon.
  • Drain the beets and dry them out with paper towels. Give them a rough chop and add them to the salad bowl. Next, add the drained mandarins, bacon, pine nuts and goat cheese.
  • DRESSING: Whisk the salad dressing ingredients until well combined. Pour over the salad and toss to combine. 

Notes

Adapted from Welcome, Love, Serve