• Skip to main content
  • Skip to header right navigation
  • Skip to site footer
Umami Days

Umami Days

Meaty with a dash of veggies

  • Course
    • One Bowl Meals
    • Breakfast
    • Lunch / Dinner
      • Appetizers
      • Salads
      • Soups
      • Main Courses
      • Side Dishes
      • Sweets
    • Snacks
    • Drinks
      • Summer drinks
      • Cold weather drinks
      • Cocktail hour
  • Ingredient
    • Chicken, duck & turkey
    • Meat
    • Seafood
    • Eggs
    • Mushrooms
    • Tofu
    • Vegetables
    • Rice & grains
    • Noodles
    • Bread
  • Kitchen
    • How-tos
    • Ingredients
    • Tools
  • Subscribe
  • Food Tales
    • Edible Garden
    • Dining
  • Subscribe
  • Recipe index
    • By Meal
      • One Bowl Meals
      • Breakfast
      • Lunch / Dinner
        • Appetizers
        • Salads
        • Soups
        • Main Courses
        • Side Dishes
        • Sweets
      • Snacks
      • Drinks
        • Summer drinks
        • Cold weather drinks
        • Cocktail hour
    • By Main Protein
      • Chicken, duck & turkey
      • Meat
      • Seafood
      • Eggs
      • Mushrooms
      • Tofu
      • Vegetables
    • By Carb
      • Rice & grains
      • Noodles
      • Bread
  • Kitchen
    • How-tos
    • Ingredients
    • Tools
  • Food Tales
    • Edible Garden
    • Dining
  • About
  • Privacy
  • Copyright
  • Contact
Vegetables Lunch / Dinner Salads Side Dishes

Arugula and alfalfa sprouts salad

Published: 02.20.2012 » Last updated: 06.12.2022

Herb croutons, bacon and honey-mustard-ginger dressing are tossed with arugula, lettuce and alfalfa sprouts to make a spectacular salad.

Arugula and alfalfa sprouts salad

I’m not a fan of vegetable salad but, sometimes, I forget that I’m not. Eating this salad was one of those times. I made this back in 2012 but I’ve kept the recipe and the original photos because… well, it’s really a good salad.

And just what makes this salad such a standout? The freshest arugula, lettuce and alfalfa sprouts, for starters. But it’s also the additions without which I doubt if I’d even bother republishing the recipe after more than ten years.

Frying bacon in pan

Let’s start with the bacon. Belly bacon, of course. None of those lean varieties. Belly bacon cut into strips and fried in a non-stick pan until browned and crisp.

Herb croutons

Then, herb croutons. It’s one of my favorite ways to salvage stale bread. You don’t have to make it, you can buy herb croutons in the grocery, but if you want to experience the joy of making your own herb croutons, here’s how. Cut stale bread into cubes, toss with a mixture of olive oil and melted butter, add a bit of salt and throw in dried herbs. Bake until dry and crisp.

Honey mustard ginger salad dressing

The third and last thing, and probably the most important, is the salad dressing. Honey, Dijon mustard, olive oil, lemon juice and grated ginger. Fresh ginger. You have to make it to believe just how boring most store-bought salad dressings are.

Arugula and alfalfa sprouts salad

Connie Veneracion
Herbed croutons, crispy bacon and shaved cheese go into this arugula and alfalfa sprouts salad drizzled with my special honey mustard ginger dressing.
The cooking time excludes frying the bacon and making the croutons.
Arugula and alfalfa sprouts salad
Print it!
Save it!Saved!
Prep Time 10 minutes mins
Cook Time 0 minutes mins
Total Time 10 minutes mins
Course Salad
Cuisine International
Servings 4 people

Ingredients
  

Honey, mustard and ginger dressing

  • ¼ cup honey
  • ¼ cup Dijon mustard
  • ¼ cup olive oil
  • juice from half a lemon
  • ½ teaspoon finely grated ginger

Salad

  • 2 generous handfuls torn lettuce
  • 2 generous handfuls baby arugula
  • 2 small handfuls alfalfa sprouts
  • 2 cups herbed croutons (we make ours but store bought is okay)
  • bacon (cooked to a crisp, then diced or crumbled) as much as you like
  • your favorite cheese shaved, as much as you like

Instructions
 

  • Stir together all the ingredients for the salad dressing.
  • Rinse and the lettuce, arugula and alfalfa sprouts.
  • Pass the vegetables through a salad spinner to remove excess moisture.
  • Assemble your salad. Make the lettuce, arugula and alfalfa sprouts as the base.
  • Scatter the herbed croutons on top and around the vegetables.
  • Add the bacon and cheese.
  • Drizzle the honey, mustard and ginger dressing over everything and enjoy.

Notes

Updated from a recipe originally published in February 20, 2012

Connie Veneracion

Lawyer by education. Journalist by accident. Writer by passion. Photographer by necessity. Good food, coffee and wine lover forever. Read more about me and Umami Days. Find me on Flipboard, Substack and Pinterest.

Recipes and stories in your inbox

  • #40 A toast to the awesomeness of Filipino adobo
    09.18.2023
    No, Filipino adobo is an not adaptation of Mexican adobo. I’ll explain why. Plus, there’s a recipe for a not-your-usual Filipino pork or chicken adobo.
More Vegetables
Lifting a wedge of cheesy kale and salami frittata from the pan

Cheesy kale and salami frittata

Green bean salad

Crispy stuffed lotus root (renkon hasami-age)

Crispy stuffed lotus root (renkon hasami-age)

Japanese cucumber salad

Japanese cucumber salad

Blanched napa cabbage salad

Blanched napa cabbage salad

Sauteed shrimps and bok choy

Sauteed shrimps and bok choy

Crispy Buffalo Cauliflower Florets

Crispy Buffalo cauliflower florets

A side dish of baby corn and asparagus in serving bowl

Garlic butter asparagus and baby corn

Roasted Baby Potatoes with Chili, Garlic and Rosemary

Roasted baby potatoes with chili, garlic and rosemary

Shrimp, mushroom and spinach soup

Shrimp, mushroom and spinach soup

Sausage, chickpeas and cabbage soup

Sausage, chickpeas and cabbage soup

Kimchi soup

Kimchi soup

Sidebar

Green beans tempura
  • About
  • Recipes
  • Privacy
  • Copyright
  • Contact

No AI is used in the creation of Umami Days content · Copyright © 2023 Connie Veneracion · All Rights Reserved