Monday, August 24, 2015

{soups-salads-and-salad-dressings} Cape Cod Chopped Salad


My high school friend Linda (from NC and FL) shares this one she swears is fantastic.

Cape Cod Chopped Salad (Serves 4 to 5)

Copyright 2008, Barefoot Contessa Back to Basics by Ina Garten, Clarkson Potter/Publishers

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 
1/2 cup dried cranberries 
6 ounces blue cheese, such as Roquefort, crumbled 

For the dressing 
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 
Kosher salt 
1/2 teaspoon freshly ground black pepper 
2/3 cup good olive oil 

Preheat the 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, 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. 



God Bless and have a GREAT DAY!


Seize the moment. Remember all those women on the 'Titanic' who waved

off the dessert cart. (Erma Bombeck)


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