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Wilted Arugula Salad Recipe

Wilted Arugula Salad Recipe

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. YIELD: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


  • 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.

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.

Reviews for Wilted Arugula Salad

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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."

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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