Cape Cod Chopped Salad

Cape Cod Chopped Salad is made with fresh greens, bacon, apples, blue cheese walnuts and a flavorful maple dijon vinaigrette! It’s a great option for lunch, dinner or side salad.

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The weather here is starting to warm up and soon we will be planting spring vegetables. In the meantime, I am enjoying using up the last of the winter greens from our garden.

I love everything about this salad. It includes some of my favorite salad toppings; fruit and cheese. The tangy Granny Smith apple and the salty blue cheese combine with a dressing that is subtle but delicious. This salad is quick and easy to make and works well for lunch or even as a side.

Cape Cod Chopped Salad

Yield: about 4 to 5 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Cape Cod Chopped Salad is made with fresh greens, bacon, apples, blue cheese walnuts and a flavorful maple dijon vinaigrette! It’s a great option for lunch, dinner or side salad.

Ingredients:

  • 8 oz. thick-cut bacon
  • 8 oz. baby arugula or mixed greens
  • 1 large Granny Smith apple, peeled and diced
  • ½ cup toasted walnut halves, coarsely chopped
  • ½ cup dried cranberries
  • 6 oz. blue cheese, crumbled

For the dressing:

  • 3 tbsp. good apple cider vinegar
  • 2 tbsp. orange juice
  • 2 ½ tsp. Dijon mustard
  • 2 tbsp. pure maple syrup
  • dash of salt
  • ¼ tsp freshly ground black pepper
  • 2/3 cup extra virgin olive oil

Directions:

Preheat the oven to 400 degrees. Line a baking sheet with foil and lay the bacon slices on the baking sheet, making sure pieces do not overlap. Bake until crisp and nicely browned, about 20 minutes. 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 juice, mustard, maple syrup, salt and pepper in a medium bowl. Slowly whisk in the olive oil.

Cut the bacon into ½ inch pieces and add it to the salad. Toss the salad with just enough dressing to moisten. Serve immediately.

barely adapted from Back to Basics by Ina Garten

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