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

 

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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

1. In a large bowl combine beans arugula and chopped bacon.
2. For dressing, in a small bowl combine olive oil, lemon juice, pressed garlic, honey, sea salt and bail paste.
3. Mix dressing and ten add desired amount to salad.
4. 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.

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