This bacon white bean and arugula salad is a hearty salad that is simple to make. I used canned northern white beans which I found super creamy and delicious. The more you mix this salad the more the arugula wilts and the beans fall apart until is a beautiful dairy free creamy mess that I couldn’t stop eating. I started with two cups of arugula, but when it wilted down, I added extra greens so it ended up closer to four cups of greens.
I might freeze the leftover arugula and add it to curry, pasta sauce, pesto, or soup. Arugula can be used instead of spinach for a variety of recipes including smoothies. When eaten raw, it has a nice peppery bite to it, and it can be wilted or sauteed like spinach as well.
Bacon White Bean and Arugula Salad
Author: Lauren Bolanos
Ingredients
- 4 cups of baby arugula
- 1 can of northern white beans
- 2 slices of cooked bacon, chopped
Dressing
- ¼ cup of extra virgin olive oil
- 4 tbsp fresh lemon juice
- ½ tsp sea salt
- 2 tsp honey
- 2 cloves of pressed garlic
- ½ tsp basil paste
Instructions
- In a large bowl combine beans arugula and chopped bacon.
- For dressing, in a small bowl combine olive oil, lemon juice, pressed garlic, honey, sea salt and bail paste.
- Mix dressing and ten add desired amount to salad.
- Lightly toss salad and enjoy
Notes
Basil paste comes in a tube in the herb section. Feel free to use fresh or dried instead or omit altogether.