YIELDS 10
45 min Prep Time
55 minTotal Time
200 Calories
Ingredients:
Dressing:
- 1/4 cup Blood Orange Infused Olive Oil
- 1/4 cup Maple Dark Balsamic Vinegar
- 2 teaspoons dijon mustard
- 1 teaspoon finely chopped garlic
- 1/2 teaspoon salt
Salad:
- 5 slices thick-cut bacon, cut into 1" pieces
- 1/2 cup chopped pecans
- 1 tablespoon brown sugar
- 8 cups fresh spinach leaves
- 2 cups shredded red cabbage
- 1 apple or pear (thinly sliced)
- 1/2 cup thinly sliced onion
- 2/4 cup shredded cheddar cheese
Directions:
Combine salad dressing ingredients in a small bowl, beat with whisk until well mixed. Refrigerate until serving
Cook bacon pieces in skillet over medium-high heat until crisp. Remove from heat, drain fat,and immediate add pecans and brown sugar to skillet (while still hot). Stir together with bacon pieces until well mixed. Set aside.
Place salad ingredients in a large bowl. Drizzle half the dressing over salad, toss to coat. Sprinkle with topping mixture. Serve immediately with remaining dressing.