Cheddar, Apple and Walnut Salad
- Total Time
Cheese, fruit and nuts are a classic trio. Here they team up — along with bacon — for a superb main course salad.
olive oil cooking spray1 spray(s)
uncooked turkey bacon4 slice(s)
mixed grain bread2 slice(s), cut into 1/2-inch cubes
chopped walnuts⅓ cup(s), coarsely chopped
fresh spinach9 oz, baby leaves
endive2 head(s), large, Belgian, sliced crosswise 1/2-inch thick (about 3 cups)
low fat cheddar or colby cheese4 oz, cut into thin wedges
fresh apple(s)1 large, McIntosh, cut into thin wedges
low-fat vinaigrette salad dressing6 Tbsp, 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 same 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.