Photo: Arugula Salad with Bacon and Pecans Recipe
Ingredients
Tomato Ranch Dressing:
- 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
Arugula Salad:
- 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
Directions
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.
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By Kitchen Lady1234
on March 06, 2012
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Super easy. The dressing is very tasty. I added grilled chicken and made it a complete meal.
By rosalynn_p_3781449
Nashville, TN
on May 15, 2011
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Great recipe again Neelys!! I have made it twice each time my grocery store didn't have an ingredient, the first time I substituted spinach for arugula and the second time they were out of chives which I just left out. Still great! I did put the dressing on the side each time and just spooned it onto the salad.
By Bridgetbrannon
Austin, tx
on February 17, 2011
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The salad is simple but good. The dressing is VERY easy and delicious -- even my kids liked it. This makes a lot so we had this two days in a row (and I feed 6 people each day. Definitely worth trying. I used a tube of tomato paste rather than opening a can for such a small amount.
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