Some fancy folks call this a "Cape Cod Salad," but around here, it's just a bacon and bleu! Not your typical winter nosh, but we were hankering these flavors tonight, so we had what we wanted, friends! This recipe serves my family of five. For three of us, it's enough for an entree. For two of us, it's more of a side salad. Hope y'all like it. peace, B.
For the salad, I use 8 slices of bacon (I roast the bacon in the oven instead of frying it- just roast for 20 minutes at 400 degrees!); one diced yellow bell pepper; 12 ounces of whatever salad greens you like (I use baby spinach and arugula.); one diced green apple (Leave the peels on if you like. My kids like this without the peel.); half cup of dried cranberries; and 6 or so ounces of whatever stinky crumbley cheese you like (I'm just as likely to use feta as I am to use bleu!). Mix together everything except the bacon. You'll add that last.
For the dressing, I use almost four tablespoons of apple cider vinegar; about two tablesppons of orange juice; two teaspoons Dijon mustard; two tablespoons honey; and some black pepper. Whisk all that together and then, whisk in about 2/3 cup olive oil.
Toss the salad in the dressing and top
with crumbled bacon. Easy peasy!
The Barefoot Contessa has a recipe for a
Cape Cod Salad that is close to this one.
She uses maple syrup in her dressing instead of honey and she adds zest. I'm gonna try it her way one day for sure!
For the salad, I use 8 slices of bacon (I roast the bacon in the oven instead of frying it- just roast for 20 minutes at 400 degrees!); one diced yellow bell pepper; 12 ounces of whatever salad greens you like (I use baby spinach and arugula.); one diced green apple (Leave the peels on if you like. My kids like this without the peel.); half cup of dried cranberries; and 6 or so ounces of whatever stinky crumbley cheese you like (I'm just as likely to use feta as I am to use bleu!). Mix together everything except the bacon. You'll add that last.
For the dressing, I use almost four tablespoons of apple cider vinegar; about two tablesppons of orange juice; two teaspoons Dijon mustard; two tablespoons honey; and some black pepper. Whisk all that together and then, whisk in about 2/3 cup olive oil.
Toss the salad in the dressing and top
with crumbled bacon. Easy peasy!
The Barefoot Contessa has a recipe for a
Cape Cod Salad that is close to this one.
She uses maple syrup in her dressing instead of honey and she adds zest. I'm gonna try it her way one day for sure!
