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
Wilted Arugula Salad
Prep Time
15 min
Cook Time
10 min
Yield
8 servings
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
- 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.
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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