Ingredients for Arugula Salad With Bacon Dates Almonds And Parmesan
- 4 slices bacon
- 5 ounces arugula
- 4 Medjool dates
- 1/4 cup slivered almonds, toasted
- 1/4 cup grated Parmesan cheese
- Balsamic Vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons bacon drippings
- 1 tablespoon red wine vinegar
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How to Make Arugula Salad With Bacon Dates Almonds And Parmesan
- Cook bacon: In a large skillet over medium heat, cook 4 slices of bacon until crispy, about 8 minutes. Remove bacon with a slotted spoon and set aside on a paper towel-lined plate.
- Prepare vinaigrette: Pour 2 tablespoons of bacon drippings into a small bowl. Add 1 tablespoon red wine vinegar, 1 teaspoon Dijon mustard, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 2 tablespoons olive oil. Whisk until emulsified.
- Assemble salad: In a large bowl, combine 5 ounces arugula, 4 Medjool dates (pitted and roughly chopped), 1/4 cup slivered almonds (toasted), and 1/4 cup grated Parmesan cheese.
- Dress and serve: Drizzle the warm bacon vinaigrette over the salad and gently toss to combine. Divide the salad among plates. Crumble the reserved bacon over the top and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
29g
Fat
23g
Carbs
3g
