Wilted Arugula Salad Recipe
Wilted Arugula Salad Recipe photo by Taste of Home
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Wilted Arugula Salad Recipe

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Radishes and tomatoes bring Christmasy red color to this medley. But it’s so good, you’ll want to enjoy it throughout the year.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 8 servings


  • 4 bacon strips, chopped
  • 5 ounces fresh arugula or baby spinach
  • 2 hard-cooked 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

Nutritional 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.


  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. Yield: 8 servings.
Originally published as Wilted Arugula Salad in Country Woman Christmas Annual 2012, p43

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ebramkamp 195425
Reviewed Jun. 1, 2014

"This is absolutely delicious. My husband and I love arugula. I grow it each year as it can be difficult to find. I didn't have leeks on hand so used green onion. I have already made this recipe numerous times."

jennt1981 178586
Reviewed Nov. 26, 2013

"This is my recipe, just curious why it doesn't say so like my other published recipes?"

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