If you would like a crispy tangy salad with sweet vinaigrette dressing and cinnamon toast points -then this is the one for you! Simple seams to be the theme for summer salads! Go ahead and make one you'll be glad you did! Vegetarian ? just leave out the bacon.
prep time10 Min
cook time5 Min
butter, room temperature
1 1/2 tsp
ground red pepper divided
whole wheat bread crust on or off-you decide
craisins or raisins
apple cider not vinegar
apple cider vinegar
s & p
freshly ground to taste
bag favorite salad greens (european blend is great)
red pear cored and thinly sliced-or regular pear
granny smith apple, cored and thinly sliced
4 to 6 slice
crisp cooked bacon, crumbled,for garnish
chopped walnuts lightly toasted,for garnish
crumbled gorgonzola cheese, for garnish
How To Make
Blend together the butter and sugar and 1 teaspoon of cinnamon and 1/4 teaspoon of the ground red pepper; spread mixture over bread slices. Toast bread in oven on both sides until crisp; cool. Cut each slice of bread into quarters; set aside.
Heat oil in skillet over medium-low heat. Add shallots; sauté until softened about 3 to 4 minutes. Add crasins, apple cider and vinegar, remaining cinnamon and remaining ground red pepper. Season with salt and pepper as desired, stirring until hot and well blended. Remove from heat.
Toss salad greens, pear and apple slices in a large salad bowl. Stir warm vinaigrette mixture before adding to salad; toss salad to coat evenly with vinaigrette. Top each servings with crumbled bacon,walnuts and cheese.Serve with toast points.
I think you are going to love this!
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