My Go To Summer Salad (and Spring and Fall and Winter too!)
Ingredients:
1 package arugula
8-10 brussel sprouts
lemon juice
olive oil
pine nuts (optional)
Freshly grated or shaved Parmesan cheese
salt
pepper
Roasted Brussel Sprouts:
Preheat oven to 400 degrees F. Cut brussel sprouts into wedges. Lay them on a baking sheet and drizzle olive oil over them. Lightly sprinkle salt and pepper on the brussel sprouts. Roast until they become slightly crisp on the outside (about 10 minutes or so).
Brussel Sprout Stalk
Wedged Brussel Sprouts
Dressing:
Equal parts fresh lemon juice and olive oil. Salt and Pepper to taste. Shake vigorously.
Fresh Squeezed Lemon Juice
Combine:
Place arugula into your salad bowl. Gently toss Arugula with salad dressing, parmesan cheese and pine nuts. Place roasted brussel sprouts on top. Serve and Enjoy!
You can see the roasted brussel sprout – slightly crisp
To see how I made an Arugula Brussel Sprout Salad On The Go (while traveling) and other travel tips check out: Traveling with a Baby
