Mizuna, Spinach, Arugula & Bacon

This simple salad combines mizuna, arugula, and spinach with a warm bacon vinaigrette. This salad is hearty enough for a meal.
Prep Time20 mins
Course: Salad
Keyword: arugula, mizuna, spinach
Servings: 4


  • 3 oz Arugula
  • 3 oz Spinach
  • 3 oz Mizuna
  • 8 strips bacon crumbled


  • 3 tbsp Bacon Fat reserved from frying bacon
  • 3 tbsp Sherry or Red Wine vinegar
  • ½ tsp Dijon Mustard
  • ½ tsp Maple Syrup


  • Wash greens. Remove stems from greens and chop or tear into bite-sized pieces. Put all the greens in a salad spinner and wash thoroughly, then spin completely dry.
  • Fry the bacon. When bacon is crispy drain on paper towels or a wire rack. Reserve 3 tablespoons of the fat.
  • Make the vinaigrette. Whisk bacon fat with vinegar, dijon, and maple syrup.
  • Toss greens with warm dressing, add bacon, and serve.