Arugula Salad with Lentils & Bacon –

Arugula Salad with Lentils & Bacon

  By lentilsorg  

February 15, 2016

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  • Prep: 20 Minutes
  • Cook: 5 Minutes
  • 20 Minutes

    5 Minutes

    25 Minutes

  • Yields: 4-6


  1. Cook bacon in a medium pan until golden and lightly crispy. Remove bacon and set aside to drain on paper towel. Drain excess fat from the pan, leaving about 1 Tbsp (15 mL). Add shallots and sauté until tender. Deglaze with red wine vinegar and stir in honey, mustard, and lentils. Season with salt and pepper. Remove from stove.
  2. Toss arugula and radicchio in a large bowl. Toss in prepared lentils and sunflower seeds.
  3. Serve immediately into bowls and garnish with bacon.

Try adding a seasonal note with dandelion greens instead of arugula.


1/2 cup (125 mL) minced bacon

1/2 cup (125 mL) minced shallots or white onion

1/4 cup (60 mL) red wine vinegar

2 tsp (10 mL) honey

1 tsp (5 mL) whole grain mustard

1 cup (250 mL) cooked green lentils

4 cups (1 L) fresh baby arugula

1/2 cup (125 mL) thinly sliced radicchio

1/4 cup (60 mL) toasted sunflower seeds

to taste, salt and ground black pepper


Nutrition Facts

Serving Size1 cup (250 mL)
Sodium420 mg
Potassium397 mg
Protein12 g
Cholesterol20 mg
Sugar6 g
Total Fat23 g
Saturated Fat9 g
Total Carbohydrates19 g
Dietary Fiber6 g