Blue Cheese and Bacon Arugula Salad Recipe

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October 7, 2014 By

Blue Cheese and Bacon Arugula Salad Recipe

This homemade blue cheese and bacon arugula salad recipe is one of my favorites! I can literally eat this salad for lunch every day of the week without tiring of it. It’s basically a spin off a blueberry and bacon arugula salad recipe at one of my favorite restaurants. However, as I am unable to find a blueberry vinaigrette anywhere and am not talented enough in the food department to make my own, I used a raspberry vinaigrette instead.

This recipe is also great with a mix of power greens – and I do eat it both ways depending what’s on sale – but I love the mustard like taste of baby arugula without any other greens or lettuces.

Homemade Blue Cheese and Bacon Arugula Salad Recipe

To create this Blue Cheese and Bacon Arugula Salad Recipe simply fill a bowl with organic baby arugula and top with real bacon bits – preferably you’ve made them yourself – blue cheese, and just enough raspberry vinaigrette to lightly coat all of the arugula. I typically combine the ingredients in a plastic bowl with a lid and shake to coat. Remember less is more when adding the vinaigrette. Depending on the size of your salad you’ll likely only need one to two tablespoons of vinaigrette.

Now that your salad is made, enjoy!

For more food recipes be sure to follow my Recipe Pinterest Board as well as my Divine Desserts Pinterest Board.

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Homemade White Bean Salad Recipe

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April 3, 2014 By

Homemade Lunch Recipe - Easy White Bean Salad in Mason Jars

Looking for a healthy, nutritious and crazy delicious lunch? This simple to make white bean salad bean recipe from Nature Box has got your number and it gives you yet another use for your fantastic collection of mason jars! Grab the recipe via the Nature Box blog here.

Interested in getting your favorite healthy snacks in the mail once a month? Try the Nature Box subscription program. I’ve been a member for several months now and am totally in love. Not only are the snacks delicious and cost conscious, but you get to choose what goes into your box each and every month so you always get the products you love! Each monthly box contains five snacks for $19.95 with free shipping. Add extra bags of your favorites for just an additional $3 each. Sign up here and get $10 off your first order.

Or if you prefer smaller snacks, give Graze a try. They send small boxes of snacks for just $6 twice monthly with free shipping – although you can choose to receive the boxes less often. Plus the first and 5th boxes are free! Visit Graze here to sign up and use friend code:THPXHL7MP to join. I also like that I can send one off boxes as gifts.

For more great food ideas and recipes, be sure to follow my Recipes board on Pinterest!

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Easy Homemade Pita Pizza Recipe

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April 6, 2012 By
Ever wondered what to do with that tiny bit of leftover spaghetti sauce? Our solution was to make homemade pita pizzas!
It’s inevitable. You make spaghetti and sauce and once dinner’s over it seems you’ve either made too much sauce or too much spaghetti. In our case, we still have leftover pizza sauce. So rather than have spaghetti again and have to buy another jar of sauce, Scott and I used our leftover spaghetti sauce as a pizza sauce for some homemade pita pizzas! Here’s what we used:
 
Ingredients:
Pack of 10 Mini White Bread Pitas (King of Pitas Brand available from The Fresh Market)
Fresh Mozzarella Cheese, sliced
Red Pepper, sliced and seeds removed
Baby Portabella Mushrooms, sliced
Deli Sandwich Pepperonis, sliced
Yellow Onion, sliced
Leftover Spaghetti Sauce (or flavored tomato sauce)
Fresh garlic, finely minced
Fresh oregano and basil, finely chopped
Sea Salt and Cracked Pepper
Directions:
Place up to six pitas on a baking sheet and spread spaghetti sauce on top of the pitas. Add slices of mozzarella cheese. Then top with desired ingredients and bake at 350 degrees F until the cheese has melted.
We made two different pizzas. One all veggie and one meat. My pizzas were topped with pepperoni, mushrooms, garlic, oregano, and basil. Scott’s were topped with peppers, onions, garlic, mushrooms, oregano, and basil. Both had light salt and pepper on top. These were by far the BEST pizzas we’ve had anywhere in a long time. Definitely better than eating out or ordering in! The fresh ingredients really made the biggest difference.
How do you use up leftover spaghetti sauce at your house?
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