Cheddar, apple and walnut salad
Olive oil cooking spray
Uncooked turkey bacon
Mixed grain bread
2 slice(s), cut into 1/2-inch cubes
⅓ tbsp(s), coarsely
9 oz, baby leaves
2 head(s), small, Belgian, sliced crosswise 1/2-inch thick (about 3 cups)
Low fat cheddar or colby cheese
4 oz, cut into 1/4-inch wide, 1 1/2-inch long strips (cheddar preferred)
1 large, McIntosh, cut into thin wedges
Low-fat vinaigrette salad dressing
6 tbsp(s), balsamic-variety
- Coat a large nonstick skillet with cooking spray; heat over medium-high heat. Add bacon and cook as package directs until crisp, about 4 minutes; remove bacon to a paper towel. Let bacon drain briefly then crumble into bite-size pieces; transfer to a large bowl.
- Add bread cubes to skillet. Cook over medium heat, tossing often, until slightly golden and crisp, about 3 minutes; remove to a plate and set aside. Add walnuts to skillet; cook, tossing often until lightly toasted, about 2 minutes. Transfer walnuts to bowl with bacon.
- Add spinach, endive, cheese, apple and dressing to bowl; toss to mix and coat.
- Put about 4 cups of salad mixture on each of 4 plates. Sprinkle each serving with about 3 tablespoons of homemade croutons.