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Wilted Arugula Salad

Total Time

Prep/Total Time: 25 min.

Makes

8 servings

Radishes and tomatoes bring Christmasy red color to this medley. But it’s so good, you’ll want to enjoy it throughout the year.
Wilted Arugula Salad Recipe photo by Taste of Home

Ingredients

  • 4 bacon strips, chopped
  • 5 ounces fresh arugula or baby spinach
  • 2 hard-boiled large eggs, chopped
  • 1 medium leek (white portion only), thinly sliced
  • 1 medium tomato, chopped
  • 4 radishes, thinly sliced
  • 1/4 cup cider vinegar
  • 4-1/2 teaspoons prepared mustard
  • 2 teaspoons sugar
  • Dash pepper

Directions

  1. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings.
  2. In a large bowl, combine the arugula, eggs, leek, tomato and radishes. In a small bowl, whisk the vinegar, mustard, sugar, pepper and reserved drippings. Drizzle over salad; toss to coat. Sprinkle with bacon.

Nutrition Facts

1 cup: 94 calories, 7g fat (2g saturated fat), 61mg cholesterol, 151mg sodium, 5g carbohydrate (3g sugars, 1g fiber), 4g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

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