Bacon Walnut Apple Salad

Recipe

Salad
Bacon Walnut Apple Salad

Primary Media

Dish filled with couscous, spinach, asparagus, green beans, apple slices, bacon, walnuts and blue cheese

User Rating

4.25 out of 5 stars
Rate it:
8 ratings

Recipe Data

6
Servings
30min
Prep
40min
Total

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    Description

    Apples in salad? Ok, as long as there's bacon. 

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 6
    QuantityIngredientAdd
    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
    4asparagus spears, trimmed
    1 c.Hy-Vee Select Israeli couscous
    4 c.fresh spinach
    1 c.fresh green beans, halved lengthwise
    2apples, thinly sliced
    8strips 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

    • Whisk
    • Small bowl
    • Silicone pastry brush
    • Medium skillet
    • Vegetable peeler
    • Serving plates

    Directions

    1. Whisk together vinegar, honey, mustard, salt, and pepper to make vinaigrette. Slowly whisk in 1/4 cup oil.

    2. 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.

    3. 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.

    Nutrition facts

    Servings

    450 Calories per serving

    Amounts Per Serving

    • Total Fat: 28g
    • Cholesterol: 20mg
    • Sodium: 480mg
    • Total Carbohydrates: 39g
    • Protein: 14g

    Daily Values

    0%
    Vitamin A 60%
    0%
    Vitamin C 25%
    0%
    Iron 15%
    0%
    Calcium 15%

    Recipe Source:

    Balance April 2018