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| Arugula Salad with Bacon and Butternut Squash |
"This is just a short salad I came up with from leftovers and loved! I appreciated the manner the arugula paired with the bacon and squash. Add a baguette or a bagel, and it is a remarkable lunch all on it's personal! Dress with balsamic French dressing or certainly oil and vinegar. Feta cheese can be used for the goat cheese, if you prefer."
Ingredients :
- 1 slice bacon, reduce into small pieces
- 2 mushrooms, sliced (or greater to taste)
- 1/four cup cooked butternut squash cubes
- 2 cups arugula
- 1 ounce crumbled goat cheese
- 1 teaspoon pine nuts
- 1/four teaspoon cracked black pepper, or to flavor
Instructions :
| Prep : 10M | Cook : 1M | Ready in : 20M |
|---|
- Cook bacon in a skillet over medium-excessive heat till a number of the fats renders into the pan, 2 to 3 mins. Add mushrooms; prepare dinner and stir collectively till the mushrooms are tender, about 5 minutes. Stir squash cubes into the bacon mixture; preserve cooking till the squash is hot and the bacon crisp, 3 to five minutes greater.
- Put arugula in a bowl; top with bacon, mushroom, and squash combination. Sprinkle goat cheese over the salad and pinnacle with pine nuts. Sprinkle with cracked black pepper.
Notes :
- Reynolds® Aluminum foil may be used to keep meals wet, prepare dinner it frivolously, and make easy-up less complicated.
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