Arugula and alfalfa sprouts salad with honey, mustard and ginger dressing

Arugulan and alfalfa sprouts salad with honey, mustard and ginger dressing might be just the main course you are searching for. One serving contains 2007 calories, 36g of protein, and 89g of fat. This gluten free recipe serves 2 and costs $6.43 per serving. A mixture of cheese, baby arugula, honey, and a handful of other ingredients are all it takes to make this recipe so flavorful. This recipe from Casaveneracion has 64 fans. From preparation to the plate, this recipe takes about 10 minutes. All things considered, we decided this recipe deserves a spoonacular score of 78%. This score is pretty good. Similar recipes are Roasted Sweet Potato & Arugula Salad with Turmeric Honey Mustard Yogurt Dressing + thoughts on self love, Honey Mustard Pretzel Crusted Chicken Salad with Spicy Honey Mustard Dressing, and Arugulan and Brussels Sprouts Salad with a Creamy Lemon Dressing.

Servings: 2

Preparation duration: 10 minutes

 

Ingredients:

a small handful of alfalfa sprouts

a good handful of baby arugula

crisp bacon (whole, diced or crumbled — your choice)

your favorite cheese, shaved

a cup of herbed croutons

2 tbsps. of Dijon mustard

1/4 tsp. of finely grated ginger

2 tbsps. of honey

juice from a quarter of a lemon

a good handful of torn lettuce

2 tbsps. of olive oil

Equipment:

Cooking instruction summary:

InstructionsRinse and dry the lettuce, arugula and alfalfa sprouts.Click here for instructions on making herbed croutons.Stir together all the ingredients for the salad dressing.Assemble your salad. Make the lettuce, arugula and alfalfa sprouts as the base. Scatter the herbed croutons on top and around them. Add the bacon and cheese. Drizzle the honey, mustard and ginger dressing over everything and enjoy.

 

Step by step:


1. Rinse and dry the lettuce, arugula and alfalfa sprouts.Click here for instructions on making herbed croutons.Stir together all the ingredients for the salad dressing.Assemble your salad. Make the lettuce, arugula and alfalfa sprouts as the base. Scatter the herbed croutons on top and around them.

2. Add the bacon and cheese.

3. Drizzle the honey, mustard and ginger dressing over everything and enjoy.


Nutrition Information:

Quickview
845k Calories
18g Protein
48g Total Fat
89g Carbs
20% Health Score
Limit These
Calories
845k
42%

Fat
48g
74%

  Saturated Fat
15g
95%

Carbohydrates
89g
30%

  Sugar
60g
67%

Cholesterol
48mg
16%

Sodium
894mg
39%

Get Enough Of These
Protein
18g
37%

Selenium
29µg
42%

Calcium
404mg
40%

Phosphorus
331mg
33%

Vitamin K
31µg
30%

Vitamin B2
0.46mg
27%

Vitamin B1
0.36mg
24%

Manganese
0.39mg
19%

Folate
73µg
18%

Vitamin C
15mg
18%

Vitamin E
2mg
17%

Iron
2mg
16%

Vitamin B3
2mg
15%

Vitamin A
648IU
13%

Zinc
1mg
13%

Magnesium
44mg
11%

Potassium
299mg
9%

Fiber
2g
8%

Vitamin B12
0.45µg
8%

Copper
0.15mg
7%

Vitamin B6
0.15mg
7%

Vitamin B5
0.7mg
7%

Vitamin D
0.27µg
2%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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