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Ingredients15 m servings 155 cals
Original recipe yields 4 servings
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Lay bacon slices on the hot grill; cook until brown on the bottom, about 2 minutes. Flip and cook 1 minute more. Transfer to a plate.
- Tear arugula into bite-sized pieces and arrange over the bacon. Scatter tomatoes and Parmesan cheese on top. Drizzle very lightly with olive oil and a few drops of balsamic vinegar. Season with salt and pepper. Serve immediately.
- Cook's Note:
- Completely wash the arugula leaves. These leaves are grown in very dark soil. So it is important to clean them thoroughly. You wouldn't want soil in your salad, right? Then spread them out on paper towels to let them dry.
Per Serving: 155 calories; 12.1 g fat; 3 g carbohydrates; 8.7 g protein; 23 mg cholesterol; 556 mg sodium. Full nutrition