bacon, arugula, and parmesan salad

I just found Grant eating this straight out of the fridge.


Ok, now that I’m calm, I can tell you just how exciting it is. Grant will tell you otherwise, but he does not often eat vegetables – especially not in something like salad, where it’s hard to disguise the presence of said veggies.

So to find him WILLINGLY DEVOURING this SALAD was the most shocking event of 2017. Yes, THE MOST SHOCKING EVENT OF ALL OF 2017.

This isn’t even a regular ‘ol salad – it’s a “weird, fancy” salad, as he would say. So DOUBLE AMAZEMENT HERE PEOPLE. I mean, we go grocery shopping and he picks up some arugula/spinach/insert other green leafy vegetable here — and says “RABBIT FOOD.”

(AKA “I won’t be eating this”.)

Maybe it was the bacon that lured him in? In which case I’m not even sorry for putting bacon in this salad cus it was WAY worth it to see him eating arugula AND spinach.

At the same time.


The ‘lil bit of cheese on top may have played a role too. I don’t know. I don’t even want to know as long as he keeps devouring the veggies. This is totally customizable too – just use your favorite salad dressing. We used this one —

Nope, still not being sponsored by TJ’s. We just love their stuff.

Soooo if you’re a salad skeptic, try this. It might not even last 24 hours in the fridge. Yep. This was gone in less than 24 hours. That’s pretty normal around here with dessert/pizza/cheese – but for veggies? Unheard of.

If that’s not a win, I don’t know what is.


  • 2 cups arugula + baby spinach mix
  • 2 ears of corn, cooked with the corn sliced off + sprinkled with salt + pepper
  • 5-6 cooked strips of bacon, cut into bits
  • 1 apple, peeled and thinly sliced (we used Gala)
  • Parmesan cheese
  • Salad dressing of choice (we used the Sweet Onion Bacon & Vinaigrette from Trader Joe’s)

Put half the greens in the bottom of a serving bowl. Add half each of the corn, bacon, apple slices, parmesan. Repeat in the same order with the remaining ingredients. Drizzle your favorite salad dressing on top, toss + serve.

Cover and refrigerate up to 2 days. Makes about 4 servings. You can easily double or halve this recipe, depending on how many people you’re feeding.

*Note: You can use 1 can of corn, drained, if you don’t have any corn on the cob.

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