Weeknight Arugula, Beet, Bacon, and Goat Cheese Salad

• 1 large or 2 small beets, boiled for 30 minutes or until a fork can be easily inserted
• 6 cups loosely packed arugula, washed and spun dry
• 3 strips OSCAR MAYER Bacon, fried
• 4 oz. goat cheese
• For the Dressing
• 2 Tbsp. olive oil
• 1 Tbsp. balsamic vinegar, or to taste
• 1 tsp. GREY POUPON Dijon Mustard
• 1 tsp. fresh lemon juice

1. After the beets are cooked, when you are ready to make the salad, cut the ends off and slide the skin off (it will come off easily).
2. Rinse the whole beets, and then chop them into bite-sized pieces.
3. Crumble the bacon into bite-sized bits.
4. Place the arugula in a bowl and add the chopped beats, and goat cheese, breaking it into pieces and distributing it over the salad.
5. Whisk the dressing together in a separate bowl, and gradually drizzle it over the salad, tasting as you go (some prefer a more lightly dressed salad).
6. Sprinkle bacon over salad before serving, so it stays crispy and doesnt get soggy.

beets, arugula, bacon, goat cheese, dressing, olive oil, balsamic vinegar, poupon, lemon juice

Taken from www.kraftrecipes.com/recipes/weeknight-arugula-beet-bacon-goat-cheese-salad-173067.aspx (may not work)