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Cape Cod Chopped Salad

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Rate this recipe 4.7/5 (3 Votes)

Ingredients

  • 12 oz. thick-cut bacon
  • 12 oz. baby arugula
  • 2 small Granny Smith apples
  • 3/4 c. walnut halves
  • 3/4 c. dried cranberries
  • 8 oz. blue cheese
  • 1 orange
  • 3 tbsp. cider vinegar
  • 2 tbsp. pure maple syrup
  • 2 1/2 tsp. Dijon mustard
  • kosher salt
  • Black pepper
  • 2/3 c. olive oil

Details

Preparation time 25mins
Cooking time 30mins
Adapted from delish.com

Preparation

Step 1

1 Preheat oven to 400 degrees F. Arrange wire rack in jelly-roll pan. Place bacon on rack and roast 20 to 28 minutes or until browned. Let cool.

2 In large serving bowl, toss arugula with apples, walnuts, cranberries, and blue cheese.

3 From orange, into small bowl, grate 1 teaspoon peel and squeeze 2 tablespoons juice. Whisk in vinegar, maple syrup, mustard, 1 1/2 teaspoon salt, and 1/2 teaspoon pepper. While whisking, slowly drizzle in oil. Makes about 1 cup. Dressing can be refrigerated in airtight container for up to 2 days.

4 Chop bacon into large pieces; add to bowl with arugula. Add just enough dressing to salad to moisten, tossing until well coated. Serve immediately.

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