Cape cod chopped salad
INGREDIENTS
  • Servings: 4-5
  • Preparation Time: 10 minutes
  • 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
DIRECTIONS
  1. Cook bacon according to package directions. Although I prefer to make it crispy. Set
  2. bacon aside.
  3. In a large bowl, toss together all ingredients. For the dressing using a seperate bowl
  4. whisk all ingredients together.
  5. Chop the bacon into large pieces and add it to the salad.
  6. Toss the salad with just enough of the dressing to moisten.
  7. Sprinkle with sea salt and toss well. Serve immediately.