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"Those who forget the pasta are condemned to reheat it."--Unknown

Cape Cod Chopped Salad (Variation on an Ina Garten Recipe) Recipe

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This recipe for Cape Cod Chopped Salad (Variation on an Ina Garten Recipe) is from UCUMC's Family Cookbook, 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 arugula or baby arugula
1 large Granny Smith apple, peeled and diced
½ c toasted walnut halves, then coarsely chopped
½ c dried cranberries
6 oz blue cheese, crumbled

Dressing:
3 T apple cider vinegar
1 tsp grated orange zest
2 T orange juice
2½ tsp Dijon mustard
2 T pure maple syrup
Kosher salt
½ tsp freshly ground black pepper
2/3 c good olive oil
Directions:
Directions:
Preheat oven to 400°.

Lay the bacon slices on a broiler pan and roast the bacon for about 20 minutes. Cool.

Toss together the arugula, apple, walnuts, cranberries and blue cheese.

For the dressing, whisk together the vinegar, orange zest, orange juice, mustard, maple syrup, 1½ tsp Kosher salt, and the 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. Sprinkle with ½ tsp Kosher salt and toss well.
Personal Notes:
Personal Notes:
Note re: dressing: I use about 2/3 to ¾ the amount of oil listed above (it gets a little too oily for my taste) and also less salt. Also, this makes more dressing than you will need for the salad so either make approx ½ amount or slightly more, or make whole amount and prepare to save some.

 

 

 

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