Arugula Salad With Dates and Bacon

0610arugula-salad-dates
Photo by Christopher Baker
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  • Serves 6
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 325 calories
    • Calories 55 calories from fat
    • Fat 20 g
    • Sat Fat 5 g
    • Cholesterol 30 mg
    • Sodium 787 mg
    • Protein 14 g
    • Carbohydrate 27 g
    • Sugar 23 g
    • Fiber 3 g
  • September 2006

Ingredients

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