Green Veggie Salad

Here is a yummy way to eat Brussels sprouts, green beans, and asparagus with a bit of bacon and red onion. The vinaigrette adds a great flavor that you will enjoy.

Vinaigrette:

1/4 cup Champagne vinegar (or rice vinegar if you don't have Champagne vinegar)

2 tsp. Dijon mustard

1 tsp. kosher salt

1/2 tsp. pepper

1/2 cup olive oil

1 tsp. sugar or preferred sweetener

Green Veggie Salad:

8 bacon slices

1 lb. Brussels sprouts, trimmed and halved

1 lb asparagus, trimmed

1 lb. French beans, trimmed and blanched 

1/4 cup sliced small red onion

1 cup walnut halves - raw or roasted (optional)

Prepare vinaigrette: 

In a small bowl, whisk together all ingredients.

Prepare Salad:

Cook bacon until crisp. Cruble bacon; set aside. Preheat oven to 400 F. Toss Brussels sprouts with olive oil and salt and pepper. Transfer sprouts to large baking pan. Roast at 400 F for 10 minutes. Add asparagus and green beans to pan; roast 10 minutes or until caramelized. Let cool, then cut beans and asparagus into bite-size pieces.

Combine the roasted vegetables, bacon, red onion, and walnuts with the vinaigrette. Makes 8 servings. 

Feta cheese could be added for an extra kick.