Salad with apple, walnuts and blue cheese
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 748, total fat 66 G., saturated fats 17 G., proteins 16 G., carbohydrates 27 G., fiber 4 G., cholesterol 61 mg, sodium 959 mg, sugar 19 G.
Calories 748, total fat 66 G., saturated fats 17 G., proteins 16 G., carbohydrates 27 G., fiber 4 G., cholesterol 61 mg, sodium 959 mg, sugar 19 G.
Ina Garten adds half a cup of sweet-tart dried cranberries to her arugula salad, a nod to the Cape Cod cocktail, along with toasted walnuts, sliced apple, and crumbled blue cheese. The resulting salad is refreshing, with a variety of flavors.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Salad
- 220 g thick slices of bacon
- 220 g young arugula
- 1 large green Granny Smith apple, peeled and diced
- 0.5 cup toasted walnut halves, coarsely chopped
- 0.5 cups dried cranberries
- 170 g crumbled blue cheese, such as Roquefort
Refueling
- 3 tablespoons of high-quality apple cider vinegar
- 1 tsp. grated orange zest
- 2 tablespoons freshly squeezed orange juice
- 2.5 tsp Dijon mustard
- 2 tbsp. maple syrup
- Coarse salt
- 0.5 tsp freshly ground black pepper
- 2/3 cup good quality olive oil
We recommend
Recipes with similar ingredients: arugula, apples, Roquefort cheese, walnuts, dried cranberries, apple cider vinegar, Orange juice, maple syrup, Orange zest, bacon
Cooking the dish according to the recipe:
- Preheat the oven to 200°C (400°F). Place a rack on a baking sheet and lay the bacon slices on it. Bake the bacon for about 20 minutes, until crispy. Let cool.
- In a large bowl, combine arugula, apple, walnuts, cranberries and blue cheese.
- For the dressing, combine the vinegar, orange zest, orange juice, mustard, maple syrup, 1.5 teaspoons of salt, and black pepper in a bowl. Slowly whisk in the olive oil.
- Chop the bacon into large pieces and add it to the salad. Drizzle the dressing over the salad to moisten it. Sprinkle with 0.5 teaspoon of salt and toss well. Serve immediately.
Categories:
Similar recipes
