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Crispy Bacon, Arugula and Nectarine Salad 
Crunchy, sweet and healthy, this recipe from "Feel-Good Foods for Pregnancy" (Ryland, Peters and Small, 2008) is perfect for any meal - and not just for expectant mothers. Serve at room temperature rather than chilled to bring out the flavors of all the ingredients, particularly the nectarines. 1/3 cup bulgur wheat 3 slices lean bacon 1 nectarine, pitted and cut into bite-sized chunks a large handful of arugula leaves 2 tablespoons pine nuts, toasted (optional) sea salt and black pepper to taste Dressing 1-1/2 tablespoons extra virgin olive oil 1-1/2 tablespoons freshly squeezed lemon juice 1 teaspoon Dijon mustard Preheat the broiler to high and line the broiler pan with foil. Put the bulgur wheat in a saucepan and cover with water. Bring to a boil, then reduce the heat, cover with a lid and simmer for about 10 minutes until just tender. Drain well and put it in a shallow bowl. Meanwhile, cook the bacon under the broiler until crisp. Remove from the broiler and let cool. Snip into 3/4-inch lengths using scissors. Beat together the ingredients for the dressing. Add the bacon, nectarine and arugula to the bulgur wheat. Pour the dressing over and toss with your hands until everything is mixed together. Season well before sprinkling with pine nuts, if using. Serves 2 |
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