Waldorf Cobb Salad

By GadgetGirl

This salad is the perfect compliment to your main dish! The combination and variety of flavors work amazingly well together.

Ingredients

• SALAD:
• 2 large Gala apples
• 3 tablespoons fresh lime juice
• 2 medium avocados
• 3 cups romaine lettuce, shredded
• 3 cups iceberg lettuce, shredded
• 1 cup watercress leaves, loosely packed
• 1 pint grape tomatoes, halved
• 1 cup (4-ounces) white cheddar cheese, shredded
• 4 ounces Gorgonzola cheese, crumbled
• 6 thick bacon slices, cooked and crumbled
• SPICED PECANS:
• 1 1/2 cups apple juice
• 1 1/2 cups pecan halves
• 3 tablespoons sugar
• 1 teaspoon apple pie spice
• 1/8 teaspoon table salt
• 1/8 teaspoon ground red pepper (optional)
• CIDER-SORGHUM VINAIGRETTE:
• 1 cup apple cider
• 1 (3-inch) cinnamon stick
• 1/2 cup apple cider vinegar
• 1/3 cup sorghum syrup
• 1 shallot, minced
• 2 tablespoons bourbon
• 1 tablespoon Dijon mustard
• 1 teaspoon table salt
• 1 teaspoon freshly ground black pepper
• 1 cup canola oil

Details

Servings 8
Preparation time 30mins
Cooking time 125mins
Adapted from SouthernLiving.com

Preparation

Step 1

Salad:

Cut apples into 1/8-inch matchsticks; toss with 2 tablespoons lime juice. Peel and quarter avocados; toss with 1 tablespoon lime juice.

Toss together romaine lettuce and next 2 ingredients; arrange on a large serving platter. Arrange tomatoes, next 4 ingredients, apples, and avocado over salad greens. Serve with Cider-Sorghum Vinaigrette.

Spiced pecans:

Preheat oven to 350°F.

Pour apple juice over pecan halves in a small bowl. Let stand 15 minutes; drain.

Stir together sugar, apple pie spice, table salt, and, if desired, ground red pepper in a medium bowl; add pecans, tossing to coat. Spread in a single layer in a lightly greased, aluminum foil-lined 15- x 10-inch pan.

Bake 15 minutes or until lightly toasted, stirring once. Cool in pan on a wire rack 20 minutes; separate pecans with a fork.

Cider-sorghum vinaigrette:

Cook first 2 ingredients in a 3 quart saucepan over medium heat, stirring occasionally, 10 minutes or until cider is reduced to 1/4 cup. Remove from heat, and cool completely (about 20 minutes).

Transfer cider mixture to a bowl, discarding cinnamon stick. Whisk in vinegar and next 6 ingredients. Add oil in a slow, steady stream, whisking constantly until smooth.