Arugula Salad With Bacon And Pecans
Serves: 6
Ally Shanahan
1 January 1970
Based on User reviews:
60
Spice
56
Sweetness
41
Sourness
40
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 cup
Buttermilk1 cup
Mayonnaise1 cup
Sour Cream1 cup
Chives (chopped)2 tbsps
White Wine Vinegar1 tbsp
Tomato Paste (concentrated)1 tsp
Garlic Powder1 tsp
Paprika (smoked)1 pinch
Kosher Salt1 cup
Pecan (chopped toasted)1 small
Red Onion (thinly sliced)Directions:
1
Watch how to make this recipe
2
Dressing: Add all of the ingredients to a medium-sized mixing bowl and whisk until combined
3
Adjust the seasonings with salt and black pepper, to taste
4
Cover with plastic wrap and keep refrigerated until ready to use
5
Any leftovers can be stored in the refrigerator up to 4 days, in a tightly sealed container
6
Salad: Add all the ingredients to a large salad bowl
7
Drizzle on desired amount of dressing just before serving and toss
8
Re-season with salt and pepper, if necessary