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Arugula Salad with Bacon and Pecans

  • 6servings
  • 20minutes

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Source: www.foodnetwork.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, C, P
MineralsNatrium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 cup buttermilk

  2. 1/2 cup mayonnaise

  3. 1/2 cup sour cream

  4. 1/4 cup chopped chives

  5. 2 tablespoons white wine vinegar

  6. 1 tablespoon concentrated tomato paste

  7. 1/2 teaspoon garlic powder

  8. 1/2 teaspoon smoked paprika

  9. Pinch kosher salt and freshly ground black pepper

  10. 5 ounces baby arugula, well washed

  11. 4 slices bacon, fried crisp and crumbled

  12. 1 cup chopped toasted pecans

  13. 1 small red onion, thinly sliced

  14. 1 seedless cucumber, diced

  15. 1 pint cherry tomatoes , halved

Instructions Jump to Ingredients ↑

  1. Dressing: Add all of the ingredients to a medium-sized mixing bowl and whisk until combined. Adjust the seasonings with salt and black pepper, to taste. Cover with plastic wrap and keep refrigerated until ready to use. Any leftovers can be stored in the refrigerator up to 4 days, in a tightly sealed container.

  2. Salad: Add all the ingredients to a large salad bowl. Drizzle on desired amount of dressing just before serving and toss. Re-season with salt and pepper, if necessary.

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