ARUGULA SALAD WITH BACON AND PECANS - THE NEELYS

Arugula Salad With Bacon and Pecans - the Neelys image

Provided by 2bizzy

Time 20m

Yield 1 salad, 6 serving(s)

Number Of Ingredients 15

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1/2 cup buttermilk
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup chopped chives
2 tablespoons white wine vinegar
1 tablespoon concentrated tomato paste
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1 pinch kosher salt & freshly ground black pepper
5 ounces baby arugula, well washed
4 slices bacon, fried crisp and crumbled
1 cup chopped toasted pecans
1 small red onion, thinly sliced
1 seedless cucumber, diced
1 pint cherry tomatoes, halved

Steps:

Dressing: Add all of the ingredients to a medium-sized mixing bowl and whisk until combined. Adjust seasonings with salt and black pepper to taste. Cover with plastic wrap and keep refrigerated until ready to use. Leftovers can be stored in the refrigerator for up to 4 days in a tightly sealed container.
Salad: Add all ingredients to a large salad bowl. Drizzle desired amount of dressing just before serving and toss. Reseason with salt and pepper, if necessary.

Nutrition Facts : Calories 349.5, Fat 31, SaturatedFat 7, Cholesterol 24.6, Sodium 307.1, Carbohydrate 15.3, Fiber 3.3, Sugar 6.2, Protein 6.5