APPLE CRANBERRY BACON CANDIED WALNUT SALAD WITH APPLE POPPY SEED VINAIGRETTE
PREP TIME 10 mins TOTAL TIME 10 mins Serves: 6-8
Apple Cranberry Bacon Salad
1 small head Romaine lettuce
8 oz. baby spinach
2 Fuji or Honeycrisp apples, thinly sliced
1 cup dried cranberries
6 slices bacon, cooked and crumbled
1 red bell pepper, chopped
½ small red onion, thinly sliced
1/3 cup Feta cheese crumbles
¾ cup caramelized walnuts*
Apple Poppy Seed Dressing
3-4 tablespoons apple cider vinegar (depending on how “tangy” you want it)
¼ cup honey
2 tablespoon sugar
1 tablespoon poppy seeds
½ teaspoon salt
1 teaspoon dry minced onion
¾ cup extra virgin olive oil
Add all of the dressing ingredients to a medium bowl and whisk to combine or shake in a mason jar. Refrigerate while you prepare the salad ingredients then whisk/shake again before drizzling over salad. The dressing can be made up to a week in advance.
When ready to serve, toss all of the salad ingredients together in a large bowl. You can either drizzle with desired amount of dressing and toss to combine or if you expect leftovers, drizzle individual salad servings with dressing.
All ingredients are a guideline. Add more or less of your favorite salad fixings.
*5 MINUTE PERFECT CARAMELIZED NUTS
COOK TIME 5 mins TOTAL TIME 5 mins
1 cup nuts*
¼ cup sugar
1 tablespoon butter
¼ teaspoon cinnamon (optional)
Heat a medium non-stick skillet over medium heat and add nuts, sugar, butter and cinnamon. Stir constantly with a rubber heat-proof spatula for approximately 5 minutes (less time if your nuts are chopped as pictured) until the nuts are evenly coated in the melted sugar/butter.
Immediately transfer nuts to parchment paper and immediately separate using 2 forks OR let the nuts harden together and break them apart with your fingers once cooled. The nuts and coating will harden in 5-7 minutes.
*If using chopped nuts, don’t chop them too small or they will burn.