Autumn Salad with Maple Balsamic Dressing
Autumn salad with homemade salad dressing and a crunchy topping.
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1/4 cup olive oil
2 tablespoons balsamic vinegar
2 teaspoons country-style Dijon mustard
1 teaspoon finely chopped fresh garlic
1/2 teaspoon salt
5 slices thick-cut bacon, cut into 1-inch pieces
1/2 cup chopped pecans
1 tablespoon firmly packed brown sugar
8 cups fresh spinach leaves
2 cups shredded red cabbage
1 apple or pear, thinly sliced
1/2 cup thinly sliced onion
3 ounces (3/4 cup) shredded Cheddar cheese
How to make
Combine all salad dressing ingredients in small bowl; beat with wire whisk until well mixed. Refrigerate until serving time.
Cook bacon pieces in 8-inch skillet over medium-high heat until crisp. Remove from heat; drain fat from skillet. Immediately add pecans and brown sugar to hot skillet with bacon pieces; stir until well mixed. Set aside until serving time.
Place all salad ingredients in large bowl. Drizzle half of dressing over salad; toss to coat. Sprinkle with topping mixture. Serve immediately with remaining dressing.
- Substitute your favorite blend of salad greens for the spinach and cabbage in this recipe.
- Prepare the bacon topping and the dressing a day ahead and store in the refrigerator.
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