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Name: Cape Cod Chopped Salad
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 4
Cuisine: not set
Ingredients: 8 oz thick cut bacon; 8 oz baby arugula; 1 large granny smith apple peeled and diced; 1/2 cup toasted walnuts coarsely chopped; 1/2 cup cranberries; 6 oz blue cheese; 3 tablespoons apple cider vinegar; 1 teaspoon Orange zest grated; 2 tablespoons Orange juice; 2 1/2 teaspoons Dijon mustard; 2 tablespoons pure Maple syrup; Kosher Salt; 1/2 teaspoon Freshly ground pepper; 2/3 cup Olive Oil

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INGREDIENTS

8 oz thick cut bacon
8 oz baby arugula
1 large granny smith apple ; peeled and diced
1/2 cup toasted walnuts ; coarsely chopped
1/2 cup cranberries
6 oz blue cheese
Dressing
3 tablespoons apple cider vinegar
1 teaspoon Orange zest ; grated
2 tablespoons Orange juice
2 1/2 teaspoons Dijon mustard
2 tablespoons pure Maple syrup
Kosher Salt
1/2 teaspoon Freshly ground pepper
2/3 cup Olive Oil

Servings

INSTRUCTIONS

Preheat the oven to 400 degrees.

Place a baking rake on a sheet pan and lay the bacon slices on the rack. Roast the bacon for about 20minutes, until nicely browned. 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 zest, orange juice, mustard, maple syrup, 1 1/2 teaspoon salt and the pepper in a bowl. Slowly whisk in the olive oil.

Chop the bacon in a large pieces and add it to the salad. Toss the salad with enough dressing to moisten. Sprinkle with 1/2 teaspoon salt and toss well. Serve immediately.

NOTES

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Cape Cod Chopped Salad

8 oz thick cut bacon
8 oz baby arugula
1 large granny smith apple peeled and diced
1/2 cup toasted walnuts coarsely chopped
1/2 cup cranberries
6 oz blue cheese
 Dressing
3 tablespoons apple cider vinegar
1 teaspoon Orange zest grated
2 tablespoons Orange juice
2 1/2 teaspoons Dijon mustard
2 tablespoons pure Maple syrup
 Kosher Salt
1/2 teaspoon Freshly ground pepper
2/3 cup Olive Oil

Preheat the oven to 400 degrees.

Place a baking rake on a sheet pan and lay the bacon slices on the rack. Roast the bacon for about 20minutes, until nicely browned. 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 zest, orange juice, mustard, maple syrup, 1 1/2 teaspoon salt and the pepper in a bowl. Slowly whisk in the olive oil.

Chop the bacon in a large pieces and add it to the salad. Toss the salad with enough dressing to moisten. Sprinkle with 1/2 teaspoon salt and toss well. Serve immediately.

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Nutrition

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Serving Size: 1 Serving (336g)
Recipe Makes: 4 Servings

Calories: 758
Calories from Fat: 606 (80%)

Amt Per Serving		% DV

	Total Fat 67.3g	90 %
	Saturated Fat 19.8g	99 %
	Monounsaturated Fat 31.5g
	Polyunsanturated Fat 11g
Cholesterol 70.4mg		22 %
Sodium 1182.8mg		41 %
Potassium 637.8mg		17 %
Total Carbohydrate 20.4g		6 %
	Dietary Fiber 4.2g	17 %
	Sugars, other 16.2g
Protein 21.4g		31 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 758

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