Crispy Rice Salad With A Lemon Pepper Vinaigrette

Crispy Rice Salad With A Lemon Pepper Vinaigrette

Ingredients:

• 3 handfuls of arugula

• 2 mini cucumbers

• Handful of cherry tomatoes

• 1 cup of fully cooked rice (day old preferably)

• 4 pieces of turkey bacon, diced

• 1 egg, over medium

• Pickeled red onions: In a small pot combine

  • 1/2 cup water

  • 1/2 cup apple cider vinegar

  • 1 tbsp maple syrup

  • 1 tsp salt

  • 1 red onion, thinly sliced

• Lemon Pepper Vinaigrette:

  • 2 tbsp olive oil

  • 1 tbsp dijon mustard

  • 2 tbsp red wine vinegar OR apple cider vinegar (adjust to your liking)

  • Juice of 1/2 a lemon

  • Lemon pepper seasoning

Instructions:

1. Crisp the rice: Preheat oven to 400 degrees. Spread cooked rice on a sheet pan, spray with olive oil, season with salt, pepper, and garlic powder. Bake at 400 degrees for 25-35 minutes, tossing halfway until golden and crispy.

2. Cook your turkey bacon: Bake your turkey bacon at 350 degrees until crispy. Chop into pieces.

3. Build your base: Add your arugula to a bowl and chop your cucumbers and tomatoes.

4. Stovetop pickled onions: In a small pot combine ingredients listed above. Heat on low until salt and maple syrup are combined. In a jar add thinly sliced red onion and pour liquid into a jar. Let cool in the jar before placing in the fridge.

5. Make your over-medium eggs: Cook eggs over medium-heat until whites are set, flip and cook another 30-60 seconds for a jammy yolk.

6. Lemon Pepper Vinaigrette: Whisk together ingredients listed above. Adjust vinegar and lemon pepper seasoning to your liking!