Moderate Moment | Moderate Moms

Arugula with Bacon and Dates by Real Simple

12 strips bacon
8 cups arugula (from 2 bunches)
8 dates (such as Medjool), pitted and sliced lengthwise
1/4 cup (1 ounce) roughly chopped toasted almonds
2 ounces Parmesan, broken or cut into small chunks (about 1/3 cup)
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
1 tablespoon olive oil
Fry the bacon in a large skillet over medium heat until crisp, about 8 minutes.
Meanwhile, in a large bowl, combine the arugula, dates, almonds, and Parmesan; set aside.
Transfer the bacon to a paper towel-lined plate. Carefully pour 2 tablespoons of the warm drippings into a small bowl. Add the vinegar, mustard, salt, pepper, and oil and whisk until combined. Drizzle the warm vinaigrette over the salad and toss.
Divide among plates and top with the bacon, crumbling it if desired.

What’s for Dinner

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Green Beans with Cherry Tomatos


Ingredients Edit and Save

Original recipe makes 6 servingsChange Servings
1 1/2 pounds green beans, trimmed and cut into 2 inch pieces
1 1/2 cups water
1/4 cup butter
1 tablespoon sugar
3/4 teaspoon garlic salt
1/4 teaspoon pepper
1 1/2 teaspoons chopped fresh basil
2 cups cherry tomato halves
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Place beans and water in a large saucepan. Cover, and bring to a boil. Set heat to low, and simmer until tender, about 10 minutes. Drain off water, and set aside.
Melt butter in a skillet over medium heat. Stir in sugar, garlic salt, pepper and basil. Add tomatoes, and cook stirring gently just until soft. Pour the tomato mixture over the green beans, and toss gently to blend.
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