- In a large skillet over medium heat, cook the bacon until crispy. Drain on paper towels. Cut into 1-inch (2.5 cm) pieces.
- Meanwhile, in a pot of salted boiling water, cook the green beans until tender. Drain. Chill in a bowl of ice water. Drain again.
- In a large bowl, combine the arugula, green onions, oil and lemon juice. Add the green beans, red cabbage, olives and almonds. Season with salt and pepper. Toss to combine. Garnish with the bacon.