Cape Cod Chopped Salad Food

CAPE COD CHOPPED SALAD (INA GARTEN BACK TO BASICS)

Cape Cod Chopped Salad (Ina Garten Back to Basics) image

This is a great salad from Ina Garten's Back to Basics cookbook, 2008. It combines apples, roquefort cheese and toasted walnuts for a flavor blend that is perfect for lunch or dinner. The dressing balances orange juice and maple syrup, mustard and olive oil. Simply superb. Enjoy! ChefDLH

Provided by ChefDLH

Categories Salad Dressings

Time 40m

Yield 4-5 serving(s)

Number Of Ingredients 14

Ingredients

8 ounces thick-cut bacon, such as Niman Ranch
8 ounces baby arugula
1 large granny smith apple, peeled and diced
1/2 cup toasted walnut halves, coarsely chopped (see note)
1/2 cup dried cranberries
6 ounces blue cheese, such as Roquefort, crumbled
3 tablespoons good 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
kosher salt
1/2 teaspoon fresh ground black pepper
2/3 cup olive oil

Steps:

Preheat the oven to 400 degrees F.
Place a baking rack on a sheet pan and lay the bacon slices on the rack. Roast the bacon for about 20 minutes, until nicely browned. Allow to cool.
In a large bowl, toss together the arugula, apple, walnuts, cranberries, and blue cheese.
For the dressing, whisk together the vinegar, orange zest, orange juice, mustard, maple syrup, 1 1/2 teaspoons salt, and the pepper in a bowl. Slowly whisk in the olive oil.
Chop the bacon in large pieces and add it to the salad. Toss the salad with just enough dressing to moisten. Sprinkle with 1/2 teaspoon salt and toss well. Serve immediately.
NOTE: to toast walnuts do so in a dry saute pan over medium-low heat for 4-5 minutes tossing frequently until lightly browned.

Nutrition Facts : Calories 908, Fat 84, SaturatedFat 22.4, Cholesterol 70.5, Sodium 1121.1, Carbohydrate 22.7, Fiber 4, Sugar 14.8, Protein 19.8

CAPE COD PICNIC SALAD

Cape Cod Picnic Salad image

Make and share this Cape Cod Picnic Salad recipe from Food.com.

Provided by Chris Reynolds

Categories < 30 Mins

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 13

Ingredients

1 red apple, quartered, cored, and cut crosswise into 1/4-inch slices
3 tablespoons lime juice
1/4 cup cranberry chutney or 1/4 cup apricot preserves
2 teaspoons Dijon mustard
1/4 cup extra virgin olive oil
salt, to taste
pepper, to taste
2 heads romaine lettuce
1 bunch watercress
1/2 lb unsliced deli maple-glazed turkey breast, diced
1/2 cup diced sharp cheddar cheese
1/4 cup chopped walnuts, toasted
1/4 cup dried cranberries

Steps:

Toss apples with 1 tbsp lime juice in small bowl. Whisk remaining 2 tbsp lime juice, chutney (or preserves), and mustard together in a large bowl. Gradually whisk in the oil until incorporated. Season with salt and pepper to taste, and reserve 1/4 cup dressing in measuring cup.
Toss lettuce and watercress with remaining dressing in a large bowl and arrange on a large platter. Arrange apples, turkey, cheddar, walnuts, and cranberries on top of the lettuce. Drizzle salad with remaining dressing.
Serve or refrigerate for up to 1 hour.

Nutrition Facts : Calories 151.6, Fat 12, SaturatedFat 2.7, Cholesterol 7.4, Sodium 72.2, Carbohydrate 9.1, Fiber 4.2, Sugar 4, Protein 4.4

CAPE COD CHOPPED SALAD

Cape Cod Chopped Salad image

Provided by Ina Garten

Categories appetizer

Yield 4 to 5 servings

Number Of Ingredients 14

Ingredients

8 ounces thick-cut bacon, such as Niman Ranch
8 ounces baby arugula
1 large Granny Smith apple, peeled and diced
1/2 cup toasted walnut halves, coarsely chopped (see note)
1/2 cup dried cranberries
6 ounces blue cheese, such as Roquefort, crumbled
3 tablespoons good 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
Kosher salt
1/2 teaspoon freshly ground black pepper
2/3 cup good olive oil

Steps:

Preheat the oven to 400 degrees F.
Place a baking rack on a sheet pan and lay the bacon slices on the rack. Roast the bacon for about 20 minutes, until nicely browned. Allow to cool.
In a large bowl, toss together the arugula, apple, walnuts, cranberries, and blue cheese.
For the dressing, whisk together the vinegar, orange zest, orange juice, mustard, maple syrup, 1 1/2 teaspoons salt, and the pepper in a bowl. Slowly whisk in the olive oil.
Chop the bacon in large pieces and add it to the salad. Toss the salad with just enough dressing to moisten. Sprinkle with 1/2 teaspoon salt and toss well. Serve immediately.

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