This salad is a fine addition to your seasonal table as a side dish for pork, poultry or pretty much anything else! It’s beautiful to look at with all the colors and even more delicious. Plus, who doesn’t like bacon?
Ingredients
4 slices of bacon
½ head of radicchio, chopped
4 oz. arugula
5 ounces brussels sprouts, shredded (I buy Trader Joes and chop any of the larger pieces)
2 ripe Bartlett pears, cored and chopped
¼ cup chopped walnuts
¼ cup dried cranberries
¼ cup Italian parsley, chopped
Dressing
½ cup olive oil
3 tbsps. Apple cider vinegar
Finely grated zest and juice of 1 orange
1 tbsp. maple syrup
2 tsps. Dijon mustard
¼ tsp. sea salt
½ tsp. fresh ground black pepper
1. Cook the bacon until crisp. When cooled, chop into 1-inch pieces. Set aside
2. In a large bowl, toss together the salad greens and remaining ingredients, also adding in the crisp bacon pieces.
3. Make the dressing: In a measuring cup, whisk together the oil, vinegar, orange zest, orange juice, maple syrup, mustard, pepper and salt until combined. Adjust for seasoning after tasting for more salt or pepper.
4. Add dressing when ready to serve the salad. Toss and enjoy!
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