Whisk together vinegar, honey, mustard, salt, and pepper to make vinaigrette. Slowly whisk in 1/4 cup oil.
Apples in salad? Ok, as long as there's bacon.
Servings and Ingredients
|2 tbsp. Hy-Vee apple cider vinegar|
|1 tbsp. Hy-Vee honey|
|1 tbsp. Hy-Vee spicy brown mustard|
|Hy-Vee salt, to taste|
|Hy-Vee ground black pepper, to taste|
|¼ c. plus 2 tbsp. Gustare Vita olive oil, divided|
|2 oz. Hy-Vee Bakery French bread, cut into 1/4-inch slices|
|4 asparagus spears, trimmed|
|1 c. Hy-Vee Select Israeli couscous|
|4 c. fresh spinach|
|1 c. fresh green beans, halved lengthwise|
|2 apples, thinly sliced|
|8 strips Hy-Vee center-cut bacon, crisp-cooked and drained|
|½ c. Hy-Vee chopped English walnuts|
|4 oz. blue cheese, cut into wedges|
Things To Grab
- Small bowl
- Silicone pastry brush
- Medium skillet
- Vegetable peeler
- Serving plates
Brush both sides of bread slices with remaining 2 tablespoons oil. Place bread slices in a medium skillet over medium heat. Cook 3 minutes per side or until golden brown. Remove from skillet; set aside.
Shave asparagus into long thin strips using a vegetable peeler. Arrange couscous, spinach, asparagus strips, green beans, apple slices, bacon, walnuts, and blue cheese on serving plates. Serve with vinaigrette and toasted bread.
Amounts Per Serving
- Total Fat: 28g
- Cholesterol: 20mg
- Sodium: 480mg
- Total Carbohydrates: 39g
- Protein: 14g