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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Cape Cod Salad Recipe

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This recipe for Cape Cod Salad is from The Gross Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 oz. thick cut bacon, 8 oz baby arugala, 1 large granny smith apple-peeled and diced, 1/2 cup toasted walnut pieces ( done in a dry pan over medium heat), 1/2 cup dried cranberries, 6 oz crumbled bleu cheese
Dressing: 3 T apple cider vinegar, 1 t grated orange zest, 2T orange juice (freshly squeezed), 2 1/2 t Dijon mustard, 2 T pure maple syrup, kosher salt, 1/2 t ground pepper, 2/3 cup olive oil
Directions:
Directions:
Preheat oven to 400º. Place rack on sheet pan and lay bacon on the rack. Roast bacon about 20 minutes until browned. Cool. In a large bowl, toss arugala, apple, walnuts, cranberries, and cheese.
Dressing: whisk together vinegar, zest, juice, mustard, maple syrup, salt and pepper in a bowl and then slowly whisk in the olive oil.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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