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Arugula Salad with Bacon and Butternut Squash |
"This is only a short salad I got here up with from leftovers and loved! I liked the manner the arugula paired with the bacon and squash. Add a baguette or a bagel, and it is a wonderful lunch all on it's personal! Dress with balsamic French dressing or virtually oil and vinegar. Feta cheese can be used for the goat cheese, if you decide on."
Ingredients :
- 1 slice bacon, cut into small portions
- 2 mushrooms, sliced (or greater to flavor)
- 1/4 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 |
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- Cook bacon in a skillet over medium-excessive warmness until some of the fats renders into the pan, 2 to 3 minutes. Add mushrooms; prepare dinner and stir together until the mushrooms are tender, about 5 minutes. Stir squash cubes into the bacon mixture; hold cooking till the squash is warm and the bacon crisp, 3 to 5 minutes extra.
- Put arugula in a bowl; top with bacon, mushroom, and squash aggregate. Sprinkle goat cheese over the salad and top with pine nuts. Sprinkle with cracked black pepper.
Notes :
- Reynolds® Aluminum foil can be used to keep food wet, cook it evenly, and make easy-up less complicated.
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