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Chopped Salad with Apples, Walnuts and Blue Cheese
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Brief Description
This chopped salad is chock full of delicious treats including dried cranberries and candied walnuts, a wonderful choice for a late dinner if wanting something light.
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Main Ingredient
lettuce and spinach
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Category: Salads
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Cuisine: Italian
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Prep Time: 20 min(s)
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Cook Time: 0 min(s)
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Recipe Type: Public
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Source:
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Tags:
Quick & Easy Vegetarian Gluten-Free Dairy-Free Picnic Low-Fat Low-Cholesterol
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Notes:
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Posted By: cookingmama
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Posted On: Jan 06, 2013
Number of Servings:
Ingredients:
- 3 cups - baby spinach leaves chopped
- 3 cups - romaine lettuce hearts chopped
- 2 strips - thick cut bacon cooked, chopped
- 1 - granny smith apple peeled, cored, chopped
- 1/3 cups - dried cranberries
- 1/2 cups - glazed walnuts instructions below
- 1/3 cups - crumbled blue cheese
- - salt and pepper
- 1/2 - medium shallot finely chopped, about 1 teaspoon
- 1/4 cups - olive oil
- 2 tablespoons - apple cider vinegar
- 1 teaspoons - dijon-style mustard
- 1 tablespoons - honey
- 1 cups - shelled walnuts
- 1/4 cups - light brown sugar
- 1 1/2 tablespoons - water
- 1/8 teaspoons - salt
Directions:
For dressing, whisk the chopped shallot, olive oil, apple cider vinegar, mustard and honey together in a small bowl and set aside.
Combine the spinach, romaine, bacon, apple, dried cranberries and glazed walnuts in a large salad bowl. Season lightly with salt and pepper. Whisk the dressing again, pour over the salad and toss to combine. Add the blue cheese and a little extra cracked black pepper and toss again. Serve immediately.
For glazed walnuts: In a microwave-safe bowl combine brown sugar, water, and salt; stir to combine. Add walnuts and stir to coat. Microwave on high for 2-1/2 minutes; stir and return to microwave for 15 second intervals until the sugar develops a thick, taffy-like consistency. Be careful not to overcook. Transfer nuts to a parchment lined plate to cool, separating them as best you can; be careful - they will be very hot!
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