Lemon Arugula Salad with Roasted Brussels Sprouts & Roasted Tomato Bruschetta 

Preheat oven to 400 degrees. 

Prepare roasted Brussels sprouts and roasted tomato bruschetta.  Recipes below. 

2 bag of arugula, about 6 oz 

¼ cup EVOO 

½ lemon juiced, add a little at a time and taste it to get the balance of flavors you want. 

s.a.l.t. sisters  Pink Himalayan Mineral Salt 

Black pepper, ground 

Parmesan cheese, shaved 

 

Toss the arugula, EVOO and lemon juice in a large bowl.  Give it a taste to see if it needs more lemon juice and season with salt and pepper.  Place arugula on a large serving platter, top with roasted Brussels sprouts and Roasted Tomato Bruschetta.  Use a vegetable peeler to shave thin pieces of Parmesan over the top. 

 

Roasted Brussels Sprouts 

½ pound Brussels Sprouts 

EVOO 

1-teaspoon s.a.l.t. sisters  Sel Gris Sea Salt 

½ teaspoon black pepper 

Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves.  Cut sprouts in half.  Mix them in a bowl with EVOO,  sea salt and pepper. Pour them on a sheet pan and roast for about 20-30 minutes.  Stir occasionally.  

 

Roasted Tomato Bruschetta 

2 cups cherry tomatoes, halved 

s.a.l.t. sisters Basil EVOO 

6 garlic cloves, finely sliced 

1-2 teaspoons s.a.l.t.sisters Tuscan Farmhouse Blend 

 

In a medium bowl, mix together cherry tomatoes, Basil EVOO, garlic and Tuscan Bland.  Spread evenly over a bar pan and roast for approximately 15-20 minutes.