Cheddar, Apple, and Walnut Salad

Cheddar, Apple & Walnut Salad

Total Time
24 min
15 min
9 min
Cheese, fruit, and nuts are a classic trio. Here they team up—along with bacon—in a superb main course salad. We opted for walnuts and McIntosh apples but feel free to use almonds and any type of apple you prefer. The turkey bacon lends a delicious smoky flavor to this meal but if you want to make this salad vegetarian, use meatless bacon instead.


Olive oil cooking spray

4 spray(s)

Uncooked turkey bacon

4 slice(s)

Mixed grain bread

2 slice(s), cut into 1/2-inch cubes

Chopped walnuts

cup(s), coarsely chopped


9 oz, baby leaves

Belgian endive

2 head(s), sliced crosswise 1/2-inch thick (about 3 cups)

Light cheddar cheese

4 oz, cut into thin wedges


1 large, McIntosh, cut into thin wedges

Low-fat vinaigrette salad dressing

6 Tbsp, balsamic-variety


  1. 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.
  2. 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.
  3. Add the spinach, endive, cheese, apple, and dressing to the bowl; toss to mix and coat.
  4. Place about 4 cups of salad mixture on each of 4 plates. Sprinkle each serving with about 3 tablespoons of homemade croutons.
  5. Serving size: 1 salad