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Wilted Arugula Salad with Asparagus, Bacon, Almonds, and Sherry Vinaigrette

Scott Phillips

Servings: 4

You won’t believe how incredible this simple combination of crunchy almonds, crisp bacon, and tender asparagus and arugula is. It’s a game changer. The arugula will wilt as it sits, though, so serve it right away.


  • 7 oz. (8 strips) bacon, cut crosswise into 2-inch pieces
  • 1 lb. asparagus, trimmed of tough, woody stems, and cut crosswise into 1-inch pieces
  • Kosher salt
  • 3 Tbs. sherry vinegar
  • 2 Tbs. extra-virgin olive oil
  • 1/2 tsp. Dijon mustard
  • Freshly ground black pepper
  • 6 oz. baby arugula
  • 1/3 cup slivered almonds, toasted

Nutritional Information

  • Calories (kcal) : 210
  • Fat Calories (kcal): 140
  • Fat (g): 15
  • Saturated Fat (g): 3
  • Polyunsaturated Fat (g): 2.5
  • Monounsaturated Fat (g): 8
  • Cholesterol (mg): 20
  • Sodium (mg): 550
  • Carbohydrates (g): 9
  • Fiber (g): 4
  • Protein (g): 12


  • Heat a 12-inch skillet over medium-high heat.  Cook the bacon, stirring often, until crisp, about 5 minutes. With a slotted spoon, transfer to a paper-towel-lined plate to drain, leaving the bacon fat in the skillet.
  • Cook the asparagus in the skillet with the bacon fat, stirring often, until crisp-tender and browned in spots, about 3 minutes. Season with 1/4 tsp. salt and, using a slotted spoon, transfer to the plate with the bacon.  Add the vinegar, olive oil, mustard, 1/2 tsp. salt, and a scant 1/4 tsp. pepper to the fat in the skillet and whisk until combined.
  • In a large bowl, combine the asparagus, bacon, arugula, and almonds and toss with just enough warm vinaigrette to wilt the arugula. Serve immediately.


Rate or Review

Reviews (4 reviews)

  • NC_Designer | 12/16/2012

    What a fabulous salad recipe. I made this for my annual formal Christmas dinner party and we all gobbled it up. It's easy and so full of flavor. Very unusual salad. I didn't use all the dressing, it didn't need it. I will make this again and again.

  • skc921 | 08/20/2012

    My mom has made this salad for dinner an average of twice a week for the last 3 months or so. I'm not even kidding.

  • mmeckstr | 06/14/2012

    This was very good, but the bacon fat in the dressing was a little too heavy for me. Next time I will probably drain the fat from the pan after doing the asparagus, maybe leave just a little.

  • judithlks | 03/03/2012

    Wonderful interplay of tastes and textures and came together very quickly. I used half as much bacon as the recipe called for and it was utterly delicious. I will make this again and again.

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