Cape Cod Chopped Salad
This arugula salad features a half-cup of dried cranberries, a sweet-tart nod to Cape Cod, as well as toasted walnuts, a chopped apple and crumbled blue cheese. Dovetailing Tip: Cook an additional 8 ounces of bacon to use on day 5 in Chipotle Mayo BLT.
Serving size: 4
Calories per serving: 502
8 ounces thick-cut bacon, such as Niman Ranch
8 ounces baby arugula
1 large Granny Smith apple, peeled and diced
1/2 cup toasted walnut halves, coarsely chopped (see note)
1/2 cup dried cranberries
6 ounces blue cheese, such as Roquefort, crumbled
3 tablespoons good apple cider vinegar
1 teaspoon grated orange zest
2 tablespoons freshly squeezed orange juice
2 1/2 teaspoons Dijon mustard
2 tablespoons pure maple syrup
1/2 teaspoon freshly ground black pepper
2/3 cup good olive oil
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, apple, walnuts, cranberries, and blue cheese.
For the dressing, whisk together the vinegar, orange zest, orange juice, mustard, maple syrup, 1 1/2 teaspoons 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 1/2 teaspoon salt and toss well. Serve immediately.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.