Arugula Salad with Dates and Bacon

Arugula Salad with Dates and Bacon Recipe
Photo: Christopher Baker

Yield:

Makes 6 servings

Recipe from

Real Simple

Nutritional Information

Calories 325
Caloriesfromfat 55 %
Fat 20 g
Satfat 5 g
Cholesterol 30 mg
Sodium 787 mg
Carbohydrate 27 g
Fiber 3 g
Sugars 23 g
Protein 14 g

Ingredients

12 strips bacon
8 cups arugula (from 2 bunches)
8 dates (such as Medjool), pitted and sliced lengthwise
1/4 cup (1 ounce) roughly chopped toasted almonds
2 ounces Parmesan, broken or cut into small chunks (about 1/3 cup)
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
1 tablespoon olive oil

Preparation

Fry the bacon in a large skillet over medium heat until crisp, about 8 minutes.

Meanwhile, in a large bowl, combine the arugula, dates, almonds, and Parmesan; set aside.

Transfer the bacon to a paper towel-lined plate. Carefully pour 2 tablespoons of the warm drippings into a small bowl. Add the vinegar, mustard, salt, pepper, and oil and whisk until combined. Drizzle the warm vinaigrette over the salad and toss. Divide among plates and top with the bacon, crumbling it if desired.

Note:

October 2006
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