Recipe Detail

Chopped Salad with Apples, Walnuts and Blue Cheese

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  1. 3 cups - baby spinach leaves chopped
  2. 3 cups - romaine lettuce hearts chopped
  3. 2 strips - thick cut bacon cooked, chopped
  4. 1 - granny smith apple peeled, cored, chopped
  5. 1/3 cups - dried cranberries
  6. 1/2 cups - glazed walnuts instructions below
  7. 1/3 cups - crumbled blue cheese
  8. - salt and pepper
  9. 1/2 - medium shallot finely chopped, about 1 teaspoon
  10. 1/4 cups - olive oil
  11. 2 tablespoons - apple cider vinegar
  12. 1 teaspoons - dijon-style mustard
  13. 1 tablespoons - honey
  14. 1 cups - shelled walnuts
  15. 1/4 cups - light brown sugar
  16. 1 1/2 tablespoons - water
  17. 1/8 teaspoons - salt


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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