Best 8 Arugula Salad With Bacon Dates Almonds And Parmesan Recipes

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Arugula salad with bacon dates almonds and parmesan is a delightful combination of flavors and textures. The spicy arugula, crispy bacon, sweet dates, crunchy almonds, and savory parmesan cheese create a salad that is both satisfying and addictive. This salad is perfect for a light lunch, a side dish, or even as a main course. It can be served with a simple vinaigrette dressing or with a more complex dressing, such as a balsamic vinaigrette or a honey mustard dressing. With so many variations, there is sure to be a recipe that everyone will enjoy.

Let's cook with our recipes!

ARUGULA SALAD WITH WHITE TRUFFLE OIL, MARCONA ALMONDS AND SHAVED PARMESAN



Arugula Salad with White Truffle Oil, Marcona Almonds and Shaved Parmesan image

Provided by Food Network

Categories     appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons freshly squeezed lemon juice
2 teaspoons Dijon mustard
Kosher salt and freshly ground black pepper
6 tablespoons extra-virgin olive oil
5 ounces arugula, thick stems trimmed
1/3 cup roasted, salted Marcona almonds
1/3 cup golden raisins
White truffle oil, for drizzling
1/3 cup Parmesan cheese shavings

Steps:

  • Whisk together the lemon juice, mustard and some salt and pepper in a large bowl; slowly whisk in the olive oil.
  • Add the arugula, almonds and raisins and toss gently to coat. Transfer to a serving platter. Drizzle with the truffle oil, scatter the Parmesan on top and serve.

BALSAMIC ARUGULA SALAD



Balsamic Arugula Salad image

With four simple ingredients, this salad comes together in a flash and makes a sophisticated side with an arugula taste.-Lisa Speer, Palm Beach, Florida

Provided by Taste of Home

Categories     Lunch

Time 5m

Yield 4 servings.

Number Of Ingredients 4

6 cups fresh arugula or baby spinach
1/2 cup cherry tomatoes, halved
1/4 cup grated Parmesan cheese
1/4 cup balsamic vinaigrette

Steps:

  • In a large bowl, combine the arugula, tomatoes and cheese. Drizzle with vinaigrette; toss to coat. Serve immediately.

Nutrition Facts : Calories 63 calories, Fat 4g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 211mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

EASY ARUGULA SALAD



Easy Arugula Salad image

So easy even I could make it, and I am a beginning cook! It looks very presentable for guests and takes only minutes

Provided by KELLID26

Categories     Salad     Green Salad Recipes     Arugula Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 9

4 cups young arugula leaves, rinsed and dried
1 cup cherry tomatoes, halved
¼ cup pine nuts
2 tablespoons grapeseed oil or olive oil
1 tablespoon rice vinegar
salt to taste
freshly ground black pepper to taste
¼ cup grated Parmesan cheese
1 large avocado - peeled, pitted and sliced

Steps:

  • In a large plastic bowl with a lid, combine arugula, cherry tomatoes, pine nuts, oil, vinegar, and Parmesan cheese. Season with salt and pepper to taste. Cover, and shake to mix.
  • Divide salad onto plates, and top with slices of avocado.

Nutrition Facts : Calories 256.5 calories, Carbohydrate 10 g, Cholesterol 4.4 mg, Fat 23.2 g, Fiber 5.9 g, Protein 6.2 g, SaturatedFat 3.7 g, Sodium 381.3 mg, Sugar 1.2 g

ARUGULA SALAD WITH ALMONDS AND PARMESAN



Arugula Salad with Almonds and Parmesan image

Enjoy this simple salad of peppery arugula, crunchy almonds, and salty Parmesan as an appetizer or side salad.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 5m

Number Of Ingredients 7

1/3 cup toasted natural almonds
3 tablespoons extra-virgin olive oil
2 teaspoons fresh lemon juice
2 teaspoons balsamic vinegar
Coarse salt and ground pepper
1 bunch arugula (1/2 pound), trimmed
1/3 cup shaved Parmesan (1 ounce), plus more for serving

Steps:

  • In a large bowl, combine almonds, oil, lemon juice, and vinegar; season with salt and pepper. Add arugula and Parmesan and toss to coat. Serve topped with more Parmesan.

Nutrition Facts : Calories 213 g, Fat 19 g, Fiber 2 g, Protein 7 g

ARUGULA SALAD WITH BACON, DATES, ALMONDS AND PARMESAN



Arugula Salad With Bacon, Dates, Almonds and Parmesan image

Make and share this Arugula Salad With Bacon, Dates, Almonds and Parmesan recipe from Food.com.

Provided by KerfuffleUponWincle

Categories     Salad Dressings

Time 18m

Yield 6 serving(s)

Number Of Ingredients 10

12 slices bacon (Reserve 2 tablespoons drippings)
8 cups arugula (or substitute mixed greens)
8 dates (such as Medjool, pitted and sliced lengthwise)
1/4 cup toasted almond (1 ounce, roughly chopped)
2 ounces parmesan cheese (about 1/3 cup, cut into small pieces or slivers)
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
1 tablespoon olive oil

Steps:

  • Fry the bacon in a large skillet over medium heat until crisp, about 8 minutes.
  • Meanwhile, in a large bowl, combine the arugula, dates, almonds, and Parmesan; set aside.
  • Transfer the bacon to a paper towel-lined plate.
  • Carefully pour 2 tablespoons of the warm drippings into a small bowl. Add the vinegar, mustard, salt, pepper, and oil; whisk until combined.
  • Drizzle the warm vinaigrette over the salad and toss.
  • Divide among plates and top with crumbled bacon.

ARUGULA SALAD WITH BACON AND PECANS



Arugula Salad with Bacon and Pecans image

Provided by Patrick and Gina Neely : Food Network

Categories     appetizer

Time 20m

Yield 6 servings

Number Of Ingredients 15

1/2 cup buttermilk
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup chopped chives
2 tablespoons white wine vinegar
1 tablespoon concentrated tomato paste
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
Pinch kosher salt and freshly ground black pepper
5 ounces baby arugula, well washed
4 slices bacon, fried crisp and crumbled
1 cup chopped toasted pecans
1 small red onion, thinly sliced
1 seedless cucumber, diced
1 pint cherry tomatoes, halved

Steps:

  • 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.
  • 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.

ARUGULA SALAD WITH SHAVED PARMESAN



Arugula Salad with Shaved Parmesan image

Try this simple arugula salad recipe for a fresh side the whole family will love. It combines fresh peppery greens with tasty golden raisins, crunchy almonds and shaved parmesan. -Nicole Rash, Boise, Idaho

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 8

6 cups fresh arugula
1/4 cup golden raisins
1/4 cup sliced almonds, toasted
3 tablespoons olive oil
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/3 cup shaved or shredded Parmesan cheese

Steps:

  • In a large bowl, combine the arugula, raisins and almonds. Drizzle with oil and lemon juice. Sprinkle with salt and pepper; toss to coat. Divide among 4 plates; top with cheese.

Nutrition Facts : Calories 181 calories, Fat 15g fat (3g saturated fat), Cholesterol 4mg cholesterol, Sodium 242mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

ARUGULA CORN SALAD WITH BACON RECIPE



Arugula Corn Salad With Bacon Recipe image

Make and share this Arugula Corn Salad With Bacon Recipe recipe from Food.com.

Provided by dicentra

Categories     Corn

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

4 large ears of corn
2 cups of chopped arugula (about one bunch)
4 slices cooked bacon, chopped
1/3 cup chopped green onion
1 tablespoon olive oil
1 tablespoon white wine vinegar
1/8 teaspoon ground cumin
salt & freshly ground black pepper

Steps:

  • Cook the corn ears, in their husks, either on the grill for a smokey flavor, or by steaming in a large covered stock pot with an inch of boiling water at the bottom of the pot, for 12-15 minutes.
  • Let the corn cool (can run under cold water to speed up the cooling), remove the husks and silk. I recommend cooking the corn in the husks for the added flavor that the husks impart.
  • If you boil or steam the corn ears after you've already husked them, or if you cook them in the microwave, reduce the cooking time by a few minutes.To remove the kernels from the cobs, stand a corn cob vertically over a large, shallow bowl.
  • Use a sharp knife to make long, downward strokes, removing the kernels from the cob, as you work your way around the cob. Note: it may help to work over a low table, to be in a better ergonomic position to cut the cobs this way.
  • In a medium sized bowl, mix together the corn, chopped arugula, bacon, and onions. In a separate bowl, whisk together the oil, vinegar, salt and pepper, and cumin.
  • Mix dressing into salad just before serving. Taste and add more vinegar if necessary to balance the sweetness of the corn.

Nutrition Facts : Calories 201.5, Fat 8.7, SaturatedFat 2, Cholesterol 8.8, Sodium 210.5, Carbohydrate 27.9, Fiber 3.2, Sugar 9.3, Protein 8.1

Tips:

  • Use fresh, high-quality ingredients for the best flavor.
  • Choose ripe, sweet dates for a natural sweetness.
  • Toast the almonds in a dry skillet over medium heat for a few minutes, stirring frequently, until they are fragrant and golden brown.
  • Use a good quality Parmesan cheese for a rich, nutty flavor.
  • If you don't have arugula, you can use baby spinach or mixed greens instead.
  • Serve the salad immediately after dressing it, so that the arugula doesn't wilt.

Conclusion:

This arugula salad with bacon, dates, almonds, and Parmesan is a delicious and easy-to-make salad that is perfect for a light lunch or dinner. The combination of sweet and savory flavors is sure to please everyone at the table. With its fresh, vibrant ingredients and tasty dressing, this salad is a great way to enjoy the flavors of spring.

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