1/1 Photo of Arugula Salad With Bacon, Dates, Almonds and Parmesan
From RealSimple.com (October 2006) --
My Private Note
Units: US | Metric
- 12 slice bacon (Reserve 2 tablespoons drippings)
- 1892.72 ml arugula (or substitute mixed greens)
- 8 dates (such as Medjool, pitted and sliced lengthwise)
- 59.14 ml toasted almond (1 ounce, roughly chopped)
- 56.69 g parmesan cheese (about 1/3 cup, cut into small pieces or slivers)
- 14.79 ml balsamic vinegar
- 4.92 ml Dijon mustard
- 1.23 ml kosher salt
- 0.59 ml black pepper
- 14.79 ml olive oil
- 1Fry the bacon in a large skillet over medium heat until crisp, about 8 minutes.
- 2Meanwhile, in a large bowl, combine the arugula, dates, almonds, and Parmesan; set aside.
- 3Transfer the bacon to a paper towel-lined plate.
- 4Carefully pour 2 tablespoons of the warm drippings into a small bowl. Add the vinegar, mustard, salt, pepper, and oil; whisk until combined.
- 5Drizzle the warm vinaigrette over the salad and toss.
- 6Divide among plates and top with crumbled bacon.
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Nutritional Facts for Arugula Salad With Bacon, Dates, Almonds and Parmesan
Serving Size: 1 (73 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 204.5
- Calories from Fat 138
- Total Fat 15.4 g
- Saturated Fat 4.6 g
- Cholesterol 19.2 mg
- Sodium 368.3 mg
- Total Carbohydrate 10.3 g
- Dietary Fiber 1.8 g
- Sugars 7.3 g
- Protein 7.6 g