Arugula-Asparagus Salad


This salad is easy and quick to prepare, so that you will have time for more interesting matters.


1 bn
arugula (fresh salad leaves)
asparagus (large spears, lightly steamed and cut into pieces)
1 sli
bacon (smoked)
2 T
orange juice
1 T
vinegar (balsamic vinegar)
3 T
shallot (finely chopped)
salt (to taste)
pepper (to taste, finely gorund black pepper)


  1. Cut the arugula greens into 1 1/2 inch length and place in a large bowl.
  2. In a steamer that is set over boiling water, steam the asparagus, covered, for 1 to 2 minutes or until just crisp-tender. Put the steamed asparagus into a colander, rinsing under cold water to stop cooking. Drain very well.
  3. Finely chop the bacon and cook in a large heavy skillet until golden and crisp, remove from heat and fat, reserving 3 tablespoons of the drippings.
  4. Whisk together shallots, orange juice, vinegar, salt,and pepper in a medium sized bowl, carefully whisk in the hot bacon fat.
  5. Toss the greens with enough of the warm dressing to coat then sprinkle with bacon.
  6. Serve warm.


Bacon is optional. Omit the bacon or substitute with cheese to make this salad suitable for a vegetarian diet.