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Arugula Salad With Dates and Bacon

Arugula Salad With Dates and Bacon
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Serves 6| Hands-On Time: | Total Time:



  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.
October, 2006

Nutritional Information

  • Per Serving
  • Calories 325Calories From Fat 55%
  • Fat 20g
  • Sat Fat 5g
  • Cholesterol 30mg
  • Sodium 787mg
  • Carbohydrate 27g
  • Fiber 3g
  • Sugar 23g
  • Protein 14g
What does this mean? See Nutrition 101 .

Quick Tip

Hard-anodized aluminum pan
To toast nuts, brown them in a dry skillet over medium heat, stirring frequently, for 2 to 3 minutes.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.