Cape cod chopped salad
8 slices of soy bacon
8 ounces baby arugula
1 large granny smith apple, peeled and diced
1/2 cup candied pecans (or whichever nut you prefer)
1/2 cup dried cranberries
6 ounces blue cheese, crumbled
For the dressing:
3 tablespoons 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 olive oil
Cook bacon according to package directions. Although I prefer to make it crispy. Set
In a large bowl, toss together all ingredients. For the dressing using a seperate bowl
whisk all ingredients together.
Chop the bacon into large pieces and add it to the salad.
Toss the salad with just enough of the dressing to moisten.
Sprinkle with sea salt and toss well. Serve immediately.