Arugula Salad with Bacon, Tomatoes & Buttermilk Dressing

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  Arugula
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  Bacon, Pork
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  Tomato, Cherry
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  Yellow Onion
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  Cheese, Blue, Crumbled
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  Buttermilk, Cultured, Low-Fat(120g)
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  Greek Yogurt (2%)(30g)

  Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.

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  Vinegar, Apple Cider(30g)
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  Garlic(60g)
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  Sugar, Granulated White(8g)
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  1/4 tsp. freshly-ground black pepper

Instructions

1. 1Cook the bacon in a skillet over medium-high heat for 8–10 minutes, stirring occasionally, until crispy and browned. Transfer to a paper towel-lined plate, let cool for 2 minutes, then chop into bite-sized pieces.
2. 2While the bacon cooks, mince the garlic and finely dice the onion.
3. 3In a small bowl, whisk together the buttermilk, Greek yogurt, apple cider vinegar, minced garlic, a pinch of sugar, and a pinch of salt until smooth and well-blended. Taste and adjust seasoning as needed.
4. 4Halve the cherry tomatoes and roughly chop the arugula.
5. 5Divide the arugula evenly between 2 airtight containers while the bacon is still warm. Layer the cherry tomatoes, diced onion, and chopped bacon on top of each portion.
6. 6Drizzle half of the dressing over each container, then sprinkle the blue cheese crumbles evenly across both servings.
7. 7Seal both containers and refrigerate until ready to eat. Toss gently just before serving to combine.