by Saving Dinner | Oct 23, 2018 | Recipe
Print Recipe
Brussels Sprouts with Bacon and Red Onion
Instructions
Turn the heat on under a skillet (use one with a lid) to medium–high heat. Add olive oil and butter to your pan, and let that fat get good and hot.
Chop a red onion and add it to the hot pan, then toss in the Brussels sprouts. Give them a toss, and then turn the heat down to medium-low. Add sea salt and freshly ground pepper.
Give the Brussels sprouts and diced onion another toss and then snip in your strips of leftover bacon with your kitchen shears into the pan.
Remove the pan from the heat, cover, and let it steam for about five minutes.
by Saving Dinner | Apr 5, 2016 | Recipe
Today’s new recipe, Bacon Arugula Salad with Spiced Apple Chunks, comes from our Autoimmune menu in Dinner Answers!
Bacon Arugula Salad with Spiced Apple Chunks
Serves 4
Ingredients:
1 pound bacon, chopped
1 cup sliced apple
1 teaspoon ground cinnamon
1 teaspoon honey
Sea salt and freshly ground black pepper to taste
4 cups arugula lettuce
1/2 small red onion, sliced
1/4 cup sliced radish
2 tablespoons full fat coconut milk
1/2 teaspoon minced garlic
2 tablespoons lemon juice
1 teaspoon maple syrup
Directions:
In a large skillet over medium heat, add bacon. Cook for 10 minutes, until bacon is brown and very crispy. Transfer bacon to a paper towel lined plate and discard all but 1/2 tablespoon of bacon fat from skillet.
Reduce heat to low. To the skillet, add the apple, cinnamon, honey and salt and pepper. Cook for 10 minutes, stirring occasionally.
In a large bowl, layer the arugula, onion, radish, bacon and apple.
In a small bowl, whisk the remaining 4 ingredients (coconut milk through maple syrup) and sea salt and freshly ground black pepper to taste. Pour the dressing over the salad. Toss and serve.
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We have so many more delicious recipes just like this in our Dinner Answers program, check it out!
Print Recipe
Bacon Arugula Salad with Spiced Apple Chunks
Instructions
In a large skillet over medium heat, add bacon. Cook for 10 minutes, until bacon is brown and very crispy. Transfer bacon to a paper towel lined plate and discard all but 1/2 tablespoon of bacon fat from skillet.
Reduce heat to low. To the skillet, add the apple, cinnamon, honey and salt and pepper. Cook for 10 minutes, stirring occasionally.
In a large bowl, layer the arugula, onion, radish, bacon and apple.
In a small bowl, whisk the remaining 4 ingredients (coconut milk through maple syrup) and sea salt and freshly ground black pepper to taste. Pour the dressing over the salad. Toss and serve.
