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 cup(s), coarsely chopped
9 oz, baby leaves
2 head(s), large, Belgian, sliced crosswise 1/2-inch thick (about 3 cups)
Low fat cheddar or colby cheese
4 oz, cut into thin wedges
1 large, McIntosh, cut into thin wedges
Low-fat vinaigrette salad dressing
6 Tbsp, balsamic-variety
- Coat a large nonstick skillet with cooking spray; heat the skillet over medium-high heat. Add the bacon and cook as package directs until crisp, about 4 minutes; remove the bacon to a paper towel. Let the bacon drain briefly then chop into bite-size pieces; transfer to a large bowl.
- Add the bread cubes to the same skillet. Cook over medium heat, tossing often, until slightly golden and crisp, about 3 minutes; transfer the croutons to a plate and set aside. Add the walnuts to the skillet; cook, tossing often until they're lightly toasted, about 2 minutes. Transfer the walnuts to the bowl with the bacon.
- Add the spinach, endive, cheese, apple, and dressing to the bowl; toss to mix and coat.
- Place about 4 cups of salad mixture on each of 4 plates. Sprinkle each serving with about 3 tablespoons of homemade croutons.
- Serving size: 1 salad