cape cod chopped salad
Shared at the Feb 18th Curious Cuisiners meeting by Noreen Waters
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prep time
20 Min
cook time
20 Min
method
Bake
yield
4-5 serving(s)
Ingredients
- 8 ounces thick sliced bacon
- 8 ounces baby arugula
- 1 - large granny smith apple, peeled and diced
- 1/2 cup toasted walnut halves coarsely chopped
- 1/2 cup dried cranberries
- 6 ounces blue cheese, crumbled
- DRESSING
- 3 tablespoons good apple cider vinegar
- 1 teaspoon orange zest
- 2 tablespoons fresh orange juice
- 2 1/2 teaspoons dijon mustard
- 2 tablespoons pure maple syrup
- 1/2 teaspoon freshly ground pepper
- - kosher salt
- 2/3 cup good live oil
How To Make cape cod chopped salad
-
Step 1Preheat oven to 400 degrees. place baking rack on a sheet pan and lay bacon slices on the rack. Roast the bacon for about 20 minutes, until nicely browned, Allow to cool,
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Step 2In a large bowl, toss together the arugula, apple, walnuts, cranberries and blue cheese.
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Step 3For the dressing, whisk together vinegar, orange zest, orange juice, mustard, maple syrup 1 1/2 teaspoons salt and the pepper in a bowl. Slowly whack in the olive oil.
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Step 4Chop the bacon in large pieces and add it to the salad. Toss the salad with just enough dressing to moisten. Sprinkle with 1/2 teaspoon salt and toss again. Serve immediately.
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