Cape cod chopped salad
Indulge in the vibrant flavors of Cape Cod with this refreshing chopped salad, bursting with fresh ingredients and zesty dressings. Experience a culinary delight that tantalizes your taste buds with every bite.
Ingredients:
- 230g thick-cut bacon, such as Niman Ranch
- 230g 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
- 170g 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
- Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2/3 cup good olive oil
Instructions:
- Preheat your oven to 200 °C.
- Set up a baking rack on top of a sheet pan and arrange the bacon slices on top of the rack. Bake the bacon for approximately 20 minutes, until it turns a nice brown color. Let it cool down.
- Combine the arugula, apple, walnuts, cranberries, and blue cheese in a large mixing bowl.
- To make the dressing, whisk the vinegar, orange zest, orange juice, mustard, maple syrup, 1 1/2 teaspoons of salt, and pepper in a separate bowl. Gradually mix in the olive oil while whisking.
- Cut the bacon into large pieces and mix it into the salad. Gently toss the salad with just enough dressing to coat it lightly. Sprinkle with 1/2 teaspoon of salt and mix well. Serve right away.
Summary:
- Calories: 3746 kcal
- Fat: 323 g
- Protein: 85 g
- Carbs: 147 g
- Potassium: 2218 mg
- Magnesium: 318 mg