Loading Video...

Arugula Salad with Bacon and Pecans

Save Recipe
  • Level: Easy
  • Total: 20 min
  • Prep: 20 min
  • Yield: 6 servings
Share This Recipe


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


  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.

White Bean and Arugula Salad

Lemon Parmesan Chicken with Arugula Salad Topping

Beet and Goat Cheese Arugula Salad

Arugula Salad with Olive Oil, Lemon, and Parmesan Cheese

Sweet Corn and Roasted Red Pepper Arugula Salad

Arugula Salad with Blistered Grapes and Sparkling Wine Vinaigrette

Arugula Salad

Arugula-Corn Salad