Arugula Salad

A fresh and filling arugula salad with pancetta, ripe apples and perfectly hard cooked eggs.

  1. Prepare dressing. In small bowl, combine vinegar, honey, lemon juice, salt and pepper.
  2. While whisking everything together, slowly drizzle in 3 Tbs. oil. Set aside.
  3. Add remaining 1 Tbs. oil to nonstick skillet set over medium heat. Add pancetta and cook about 5 minutes, or until crisp and golden. Drain on paper towels.
  4. In large bowl, combine eggs, pancetta, apples and arugula.
  5. Pour dressing over salad. Toss well.
  6. Season with salt and pepper to taste. Serve.

  • For an alternate menu option, replace apples with pears and toasted walnuts.
  • Can be served as a side salad or entrée salad
  • Daypart suggestion: lunch through dinner

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