Ingredients

The following ingredients have 1 Servings
  • For the salad:
  • 2 cups romaine/mixed green lettuce
  • 1 cup brussels sprouts (sliced)
  • 1 cup red potatoes (cut into bite-size pieces)
  • 2 slices bacon (cooked and broken into small pieces)
  • 2 tbsp goat cheese
  • For the dressing:
  • 1/2 cup leeks
  • 3 tbsp olive oil
  • 2 tbsp water
  • 1 tsp white vinegar
  • Juice of 1/2 lemon
  • 1/4 tsp thyme (preferably fresh)
  • 1/4 tsp black pepper
  • Pinch of salt

Instruction

  • Preheat oven to 425°.
  • Place brussels sprouts and potatoes into a large bowl and drizzle with olive oil (1-2 tbsp); once oven is heated, transfer to a baking sheet and roast until potatoes are slightly golden brown and sprouts are crispy.
  • While those are roasting, make the salad dressing. Place all ingredients into a blender and pulse until smooth. Set aside.
  • To assemble: place lettuce in a large bowl and add goat cheese, cooked bacon, roasted potatoes and brussels sprouts; stir.
  • Last, pour dressing overtop and stir to combine.
  • Enjoy!