I love this salad!! It is so refreshing and it reminds me that spring and summer are just around the corner!!!
What You Will Need:
2 Large Grapefruits, peeled and segmented (Thank you Florida!)
1 Pomegranate, seeds removed
1 Small Jicama, peeled and diced
1 Fennel Bulb, sliced
4 Cups Arugula
4 Pieces of Bacon, cooked, and chopped
2 Tbsp Stone Ground Mustard
1/2 Cup Balsamic Vinegar
1 Shallot, minced
2 cloves Garlic, minced
1 tsp Salt
1 Tbsp Brown Sugar
Prep your Mis en Place 🙂 In the background playing is A Public Affair by Jessica Simpson. That song combined with the iced tea I’m drinking makes me smile! Plus I’m doing my most favorite thing, COOKING.
First thing you need to do is start cooking the bacon in a pan on medium high heat. Don’t cook the bacon at a higher temperature because you will burn it.
While the bacon is cooking, in a separate bowl combine the sliced fennel, segmented grapefruit, pomegranate seeds, arugula, and sliced jicama.
Once the bacon is cooked set it aside and keep 2 tbsp of the bacon fat.
In the pan with the bacon fat add the shallots, garlic, and mustard.
Alow the shallots to become soft (About 5 minutes)
Once the shallots are soft add the balsamic vinegar, salt, and brown sugar.
Simmer for 2 minutes.
Crumble the bacon into the vinaigrette mixture, then toss with the salad.
It’s that EASY!!
Makes 4 Servings:
146.6 cals, 6.9 G fat, 19.1 G carbs, 5.4 G fiber, 3.6 G pro, 10.6 G sugar
Extra: This salad is a great starter to any meal but it is also satisfying enough on its own. You can also add blue cheese crumbles to it as well which adds a lovely flavor. Again, this is such a satisfying, waistline friendly meal!