Cape Cod Chopped Salad (Ina Garten)

8 oz thick-cut bacon

8 oz arugula (I used a mix of salad greens and spinach)

1 large Granny Smith apple, peeled and diced

1/2 cup toasted walnuts, coarsely chopped

1/2 dried cranberries

6 oz blue cheese, crumbled

For the dressing (I only used about 1/3 of the dressing on the salad but it was good left over on other salads)

3 T apple cider vinegar

1 tsp grated orange zest

2 T orange juice

2 1/2 tsp Dijon mustard

2 T maple syrup

Kosher salt

1/2 tsp black pepper

1/2 – 2/3 cup olive oil

Preheat oven to 400 degrees. Place a baking rack on a sheet pan and lay the bacon slices on the rack. Roast the bacon for about 20 minutes, until nicely browned. Allow to cool.

In a large bowl, toss together the arugula or salad mix, apple, walnuts, cranberries and blue cheese.

For the dressing, whisk together the vinegar, orange zest, orange juice, mustard, maple syrup, 1/2 tsp salt, and teh pepper in a bowl. Slowly whisk in the olive oil.

Chop the bacon in large pieces and add it to the salad. Toss the salad with just enough dressing to moisten. Serve immediately.

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