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Arugula and alfalfa sprouts salad
Herbed croutons, crispy bacon and shaved cheese go into this arugula and alfalfa sprouts salad drizzled with my special honey mustard ginger dressing.
The cooking time excludes frying the bacon and making the croutons.
Course
Salad
Cuisine
International
Prep Time
10
minutes
minutes
Cook Time
0
minutes
minutes
Total Time
10
minutes
minutes
Servings
4
people
Author
Connie Veneracion
Ingredients
Honey, mustard and ginger dressing
¼
cup
honey
¼
cup
Dijon mustard
¼
cup
olive oil
juice from half a lemon
½
teaspoon
finely grated ginger
Salad
2
generous handfuls
torn lettuce
2
generous handfuls
baby arugula
2
small handfuls
alfalfa sprouts
2
cups
herbed croutons
(we make ours but store bought is okay)
bacon
(cooked to a crisp, then diced or crumbled) as much as you like
your favorite cheese
shaved, as much as you like
Instructions
Stir together all the ingredients for the salad dressing.
Rinse and the lettuce, arugula and alfalfa sprouts.
Pass the vegetables through a salad spinner to remove excess moisture.
Assemble your salad. Make the lettuce, arugula and alfalfa sprouts as the base.
Scatter the herbed croutons on top and around the vegetables.
Add the bacon and cheese.
Drizzle the honey, mustard and ginger dressing over everything and enjoy.
Notes
Updated from a recipe originally published in February 20, 2012