It’s official! I am obsessed! Although some of you may think I am possessed, I will not own up to it. Nuts maybe, but not possessed! Ha! Anyway…..I am officially obsessed with adding fruit into my salads!
PT does not get it!
He actually asks me to add my fruit at the dinner table so that everyone else can enjoy the plain ole’ boring salad sans fruit. Oh yeah….he doesn’t like nuts in his salad either… BORING!!!
Let me tell you a secret….B and K don’t like salads much at all!
So, do I listen to PT…..nope! He can just do what my Mom told my sister when we were younger and she bitched complained about the mushrooms on her plate….pick ’em off! Gotta love it!
I will try very hard to convert this meat and potatoes kind of guy! It is my duty as a fruit and nut lover!
As we all get ready for Independence Day and lots of grilling & chilling, make your life a little easier tonight and make Sun-Drenched Chopped Salad for dinner. Trust me, it is very satisfying on a hot, hot day (and lordy…we have had some doozies this past month)!
Sun-Drenched Chopped Salad
Ingredients:
*6 to 8 cups chopped lettuce (mixture of Romaine, Iceberg and Field Greens)
*2 medium fuji apples, chopped
*1 cup dried cranberries (craisins)
*1 cup chopped pecans, toasted
*8 slices thick-cut bacon, I prefer smoked applewood
*4 to 6 oz. feta cheese, crumbled
*Sweet and Sour Salad Dressing
*Balsamic Vinaigrette (I used the remaining dressing from my Strawberry Mango Salad)
Instructions:
* In a 425 degree oven, cook the bacon for 15-20 minutes (or until very crispy). Watch your oven, as all ovens cook differently depending on electric, convection, altitude, etc. Remove bacon and drain on paper towel lined plate. Crumble.
*On a large platter, combine the lettuce, apple, craisins, pecans, bacon and feta cheese. Drizzle with sweet and sour dressing, followed by some of the balsamic vinaigrette. Toss to coat.
Tip: To toast nuts without the hassle of turning on your oven……microwave the chopped, or slivered, nuts on a microwave safe plate for 1 minute on high!
Note: I would estimate that I used about a 1/2 cup of dressing: 70 percent sweet and sour dressing and 30 percent balsamic vinaigrette. If you prefer your salad to have more dressing, feel free to experiment with the combination.
Source: Adapted from Espresso and Cream
You may also like:
Just a Matter of Thyme Grilled Chicken Salad
White and Black Bean Salad
Salted Caramel Chocolate Chip Bars
YUM!! I will definitely be making this AND the strawberry mango salad in the next couple of weeks! One question–do you put lemon juice or anything on the apples to keep them from browning, or does the salad dressing take care of that? Thanks for sharing this! I love, love, LOVE sweet and sour dressing and balsamic vinegar–never thought of putting them together!
You will love the mix of the dressings…can’t wait to hear what you think. I do not put any lemon juice on the apples, as the salad is eaten right after it is made. If you want to make it ahead of time, add the diced apples and dressing just before serving. I am sure the acid in the dressing does help, though.