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Wilted Arugula Salad

 Wilted Arugula Salad
Radishes and tomatoes bring Christmasy red color to this medley. But it’s so good, you’ll want to enjoy it throughout the year.
8 ServingsPrep/Total Time: 25 min.

Ingredients

  • 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

Directions

  • In a large skillet, cook bacon over medium heat until crisp. Remove
  • to paper towels with a slotted spoon; drain, reserving 2 tablespoons
  • drippings.
  • 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.
Nutritional Facts: 1 cup equals 94 calories, 7 g fat (2 g saturated fat), 61 mg cholesterol, 151 mg sodium, 5 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1 vegetable, 1 fat.