We made this recipe last weekend for supper and it was the best arugula salad recipe I have ever tasted. Even my husband said it was one of his 'more favorite' salad recipes. This recipe comes from Everyday Paleo, but since we reworked the dressing, I thought I would share our revision. The bacon, in my opinion, is what makes this recipe. We are fortunate to have a local source for nitrate, preservative free bacon that comes from a family farm called Cool Springs Ranch. The bacon slices are nice and thick and I'm am only just a little addicted to them.
One note of caution: on the picky eater toddler-friendly scale, I'd give this recipe a two. However, if your two year old is anything like mine, a bit of ketchup usually does the trick.
Arugula Apple Chicken Salad
1 chicken breast, cooked and diced
2 cups cabbage, shredded
2-3 Tblsp green onion, diced
6 cups arugula
1 apple, diced
6 strips bacon, diced
Small handful of slivered almonds
6 Tblsp olive oil
1 Tblsp balsamic vinegar
1 Tblsp stone ground mustard
2-3 Tbsp dried rosemary
4 sun dried tomato halves, diced
3 green onions diced
Juice from 1/2 a lemon
Sea salt and black pepper to taste
In a large mixing bowl toss in the arugula, cabbage, apple, and onion. While the chicken and bacon are still warm, add these items to the bowl as well. Place all dressing ingredients into a jar and blend using an immersion blender. Toss the ingredients all together and serve immediately topped with a small handful of sliced almonds.
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