Arugula Salad with Bacon and Pecans

Name: Arugula Salad with Bacon and Pecans
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 6
Cuisine: Global
Ingredients: 142 grams baby arugula, well washed; 4 slices bacon, fried crisp and crumbled; 120 milliliters buttermilk; 1 pints cherry tomatoes, halved; 10 grams chopped chives; 1 seedless cucumber, diced; 1 teaspoons garlic powder; 1 pinch Pinch kosher salt and freshly ground black pepper; 112 milliliters mayonnaise; 99 grams chopped toasted pecans; 1 small red onion, thinly sliced; 1 teaspoons smoked paprika; 115 milliliters sour cream; 1 Tbsp concentrated tomato paste; 2 Tbsps white wine vinegar

Arugula Salad with Bacon and Pecans is a hor d'oeuvre that serves 6. One serving contains 392 calories, 7g of protein, and 36g of fat. This recipe covers 16% of your daily requirements of vitamins and minerals. This recipe from Foodnetwork requires white wine vinegar, bacon, cucumber, and paprika. From preparation to the plate, this recipe takes around 20 minutes. It is a good option if you're following a gluten free diet. Arugula Salad with Bacon and Pecans, Roasted Squash And Arugula Salad With Pecans, Bacon, And Goat C, and Arugula With Apples, Bacon, Aged Gouda, & Pecans are very similar to this recipe.

Instructions

Watch how to make this recipe.

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.

Ingredients you will need

Salt And Pepper

Seasoning

Wrap

Equipment you will use

Plastic Wrap

Mixing Bowl

Whisk

Add all the ingredients to a large salad bowl.

Equipment you will use

Bowl

Drizzle on desired amount of dressing just before serving and toss. Re-season with salt and pepper, if necessary.

Ingredients you will need

Salt And Pepper

Equipment

Ingredients

Servings:

142grams

baby arugula, well washed 4slices

bacon, fried crisp and crumbled 120milliliters

buttermilk 1pints

cherry tomatoes, halved 10grams

chopped chives 1

seedless cucumber, diced 1teaspoons

garlic powder 1pinch

Pinch kosher salt and freshly ground black pepper 112milliliters

mayonnaise 99grams

chopped toasted pecans 1small

red onion, thinly sliced 1teaspoons

smoked paprika 115milliliters

sour cream 1Tbsp

concentrated tomato paste 2Tbsps

white wine vinegar

Recommended wine: Chardonnay, Sauvignon Blanc, Gruener Veltliner

Chardonnay, Sauvignon Blanc, and Gruener Veltliner are great choices for Salad. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. You could try Pindar Peacock Chardonnay. Reviewers quite like it with a 4 out of 5 star rating and a price of about 10 dollars per bottle.

Pindar Peacock Chardonnay

Crisp, lively with hints of pear and apple, subtle notes of vanilla from oak aging. A great wine at a great price. Superb withy fish, veal, and cheeses. The ultimate food wine.