Apple Bacon Blue Cheese Salad


Makes 8 cups


2 strips thick sliced bacon, sauteed and diced

2 T. shallots, minced and  sauteed

1/4 cup apple juice concentrate

1/4 cup olive oil

1 t honey mustard

1/4 t. ground cinnamon

salt and pepper to taste


1 bag mesclun greens (5 oz.) spring mix or baby greens

1 braeburn apple, thinly sliced or any apple

1/2 cup pecan halves, toasted

1/4 cup blue cheese, crumbled



Saute bacon in a skillet over medium heat until crisp. Transfer to a
paper towel-lined plate and pour off all but 1 t. drippings.

Add shallots to skillet and saute until soft, about 1 minute.

Whisk in apple juice concentrate, oil, mustard, cinnamon, salt and pepper.

Remove from heat to cool slightly.

Drizzle greens, apple, pecans, cheese, and reserved bacon with

Toss and serve.




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