Arugula Salad With Dates and Bacon

Arugula Salad With Dates and Bacon
Christopher Baker

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Serves 6
preparation
10
minutes
cooking
30
minutes

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

Directions

  1. Fry the bacon in a large skillet over medium heat until crisp, about 8 minutes.
  2. Meanwhile, in a large bowl, combine the arugula, dates, almonds, and Parmesan; set aside.
  3. 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.
  4. Divide among plates and top with the bacon, crumbling it if desired.
     
September 2006

Nutritional Information

  • Per Serving
  • Calories From Fat 55 %
  • Fat 20 g
  • Sat Fat 5 g
  • Cholesterol 30 mg
  • Sodium 787 mg
  • Carbohydrate 27 g
  • Fiber 3 g
  • Sugar 23 g
  • Protein 14 g
What does this mean? See Nutrition 101.

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