Cape Cod Chopped Salad by
VSFrecipes
Ingredients
Ingredients
8 ounces thick-cut bacon, such as Niman Ranch
8 ounces baby arugula
1 large Granny Smith apple, peeled and diced
1/2 cup toasted walnut halves, coarsely chopped (see note)
1/2 cup dried cranberries or 1 cup fresh pomegranate
6 ounces blue cheese, such as Roquefort, crumbled
For the dressing:
3 tablespoons good apple cider vinegar
1 teaspoon grated orange zest
2 tablespoons freshly squeezed orange juice
2 1/2 teaspoons Dijon mustard
2 tablespoons pure maple syrup
Kosher salt
1/2 teaspoon freshly ground black pepper
2/3 cup good olive oil
8
ounces thick-cut bacon, such as Niman Ranch
8
ounces baby arugula
1
large Granny Smith apple, peeled and diced
1/2 cup
toasted walnut halves, coarsely chopped (see note)
1/2 cup
dried cranberries or 1 cup fresh pomegranate
6
ounces blue cheese, such as Roquefort, crumbled
3
tablespoons good apple cider vinegar
1
teaspoon grated orange zest
2
tablespoons freshly squeezed orange juice
2
1/2 teaspoons Dijon mustard
2
tablespoons pure maple syrup
1/2
teaspoon freshly ground black pepper
2/3 cup
good olive oil
Instructions
Preheat the oven to 400 degrees F.
Place a baking rack on a sheet pan and lay the bacon slices on the rack. Roast the bacon for about 20 minutes, until nicely browned. Allow to cool.
In a large bowl, toss together the arugula, apple, walnuts, cranberries, and blue cheese.
For the dressing, whisk together the vinegar, orange zest, orange juice, mustard, maple syrup, 1 1/2 teaspoons salt, and the pepper in a bowl. Slowly whisk in the olive oil.
Chop 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 well. Serve immediately.
Servings: 8
Serving Size: Appetizer serving
Nutrition Information (per serving):
Calories |
345 |
Fat |
25 g |
Saturated Fat |
9 g |
Cholesterol |
37 mg |
Sodium |
750 mg |
Carbohydrates |
18 |
Fiber |
2 g |
Protein |
14 g |