Recipes | Salad

Arugula Salad with Warm Bacon Vinaigrette

Is hosting a dinner party on your list for 2019? It should be and so should this Arugula Salad with Warm Bacon Vinaigrette. It is a warm and savory start to your meal. I was sent a copy of The Southern Living Party Cookbook: A Modern Guide to Gathering and this salad caught my eye.

I am definitely hosting more gatherings and dinner parties this year. Even if you don’t love the process of planning and cooking, I know you will love the feeling of being gathered around the table with friends and family. There is nothing better!

This is one of my 2019 goals. I hosted a few parties last year including a cookie decorating party with some of my young adult small group leaders. We had fun decorating and talking about life. We shared Chicken Tortilla Soup and laughed a lot.

I ended the year cooking a simple risotto and salad for a friend as we welcomed 2019. I love the mix of the peppery arugula with the creamy goat cheese and warm bacon vinaigrette. Sliced pears would be a nice addition!

The cookbook is beautifully shot and filled with party menus like Tailgate, Summer Nights, Sip and See and a Bridal Tea. This is an update of the top selling Southern Living cookbook from the 70’s. Elizabeth Heiskell did a lovely job of putting a modern twist to classic Southern recipes.

A few of the recipes I am going to try include:

  • Long Stemmed Strawberries with Lemon Curd Dip
  • Grilled Romaine with Charred Lemon Feta Vinaigrette
  • Cheese straw Tomato Tartlets

The book is filled with fun tips to help you rock your next gathering!

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Arugula Salad with Warm Bacon Vinaigrette

  • Prep Time: 10 minutes
  • Cook Time: 8 minutes
  • Total Time: 18 minutes
  • Yield: 4 1x
  • Category: Salad


Recipe for a arugula salad with warm bacon vinaigrette from Southern Living Cookbook.


Units Scale
  • bacon slices
  • 1 shallot (minced)
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon cracked black pepper
  • 1 5oz. package arugula or mixed greens
  • 1/3 cup crumbled goat cheese


  1. Cook bacon in a 10-inch nonstick skillet over medium heat 6 minutes or until crisp. Remove bacon, reserving drippings in skillet. Crumble bacon. Sauté shallot in drippings 2 minutes or just until tender.
  2. Transfer shallot and drippings to a small bowl. Whisk in oil and next 3 ingredients. Toss arugula with vinaigrette on a platter. Top with goat cheese and bacon.

Keywords: arugula, bacon