This Bacon, Apple, Walnut & Arugula Salad is perfect anytime of the year 

This salad is delicious, healthy and so easy to throw together in a flash. You can omit the bacon if you’re a vegetarian, or substitute vegetarian bacon. Adding chicken or turkey to this salad can convert it to more of a main dish if you desire more meat. And this Homemade Balsamic Vinaigrette comes together faster than you could go to the store to buy one, plus it isn’t full of chemicals or preservatives.  

What’s a salad without something green?

Arugula just has this nice peppery flavor that I love. I could graze on it like a cow and without any dressing or anything. I know, I know… Pepé thinks I’m weird too. It is also a lot healthier then head lettuce (ice burg), and with all the E-coli problems that Romaine lettuce keeps incurring, I’m not sure if I can buy Romain ever again. Spring mix would be another nice option, or maybe a spinache and arugula blend. Either way, this is a simple, healthy and delicious salad for anytime of the year. 

Don’t forget the celery

Have you tried celery in a salad? OMG… I love it. Why are people not putting celery in more salads? It has such awesome crunch and just adds to the many delicious layers and textures of this salad.

Bon Appétit!

Cook bacon in advance and without all the mess

I cook several pounds at a time and store it in a bag in the freezer. It’s very convenient to just pull out a piece or two when you need it for things like this salad or my BLT Salad for a super quick dinner. It’s also great for a soup garnish, camping, breakfast sandwiches or if you’re like my husband… he will eat it right out of the freezer. Sometimes I hide it. LOL

Soup and Salad is always a nice combo

Shown here with my Lighter & Healthier Cauliflower Soup. Note that the common theme here is BACON. 🙂

Here are some other soups you might like 

Chicken Posolé (Pozole) 

The Best Seafood & Chicken Gumbo 

Minestrone Soup 

Easy Homemade Chicken Stock in a Crockpot  

Bacon, Apple, Walnut & Arugula Salad

Stacey Mincoff

This salad is delicious, healthy and so easy to throw together in a flash. You can omit the bacon if you’re a vegetarian. Or you can add chicken or turkey for more of a main dish. 

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Total Time 15 minutes mins

Course Salad

Servings 2 Servings

Ingredients

  

1x2x3x

• 1 1/2 Ounces Arugala
• 1 1/2 Ounces Manchego Cheese (or your favorite cheese)
• 1/2 Cup Celery (chopped)
• 1/4 Cup Red Onion (sliced)
• 4 Slices Cooked Chopped Bacon (see my note about cooking bacon in advance and all at once)
• 1/2 Cup Gala or Fuji Apple (chopped)
• 1/2 Cup Walnuts
• 2-3 Tablespoons Homemade Balsamic Vinaigrette (recipe to follow)

Instructions

 

• Place all ingredients in a large bowl, drizzle with dressing and toss. Or, nicely arrange 1/2 of each of the ingredients in two separate bowls and drizzle with dressing for a prettier presentation.

Tried this recipe?Let us know how it was!

Easy Homemade Balsamic Vinaigrette

Stacey Mincoff

This Easy Homemade Balsamic Vinaigrette comes together faster than you could go to the store to buy one, plus it isn’t full of chemicals or preservatives.

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Total Time 5 minutes mins

Servings 16 Tablespoons

Calories 49 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 2/3 Cup Balsamic Vinegar
• 1/3 Cup Olive Oil (or Canola - see note below)
• 1/2 Teaspoon Herbs de Provence (or herb blend of choice – basil will work too)
• 1/2 Teaspoon Dijon Mustard

Instructions

 

• Combine all ingredients except for the oil, then gradually wisk the oil in until thoroughly incorporated.
• Transfer to a small sealed jar or bottle to store. For you science geeks out there, the pH level is 3.04, so it's safe to keep on the counter, but feel free to store in the refrigerator.

Notes

*Note: If using olive oil, the oil will harden when refrigerated (unlike canola oil). For you science geeks out there, the pH level is 3.04, so it's safe to keep on the counter. But if you want to store it in the refrigerator, simply microwave a vessel of water large enough to hold the bottle or jar that the dressing is in for 2 minutes. Place the bottle of dressing in that warm water. It will loosen up in a few minutes. Or, take it out of the fridge a few hours earlier. Shake to mix and pour over salad. Enjoy.

*Note: I always precook all my bacon (several pounds at a time and store in the freezer for convenience)

Nutrition

Calories: 49kcalCarbohydrates: 2gProtein: 1gFat: 5gSaturated Fat: 1gSodium: 4mgPotassium: 12mgSugar: 2gCalcium: 3mgIron: 1mg

Tried this recipe?Let us know how it was!