My mom makes this salad frequently for family dinners. It's an old Ina Garten recipe that is a good consistent standby. The dressing is really fresh and extra dressing can be stored.
CAPE COD SALAD
I used less than half of the dressing. It makes a lot and you will end up with a soggy salad if you use the whole recipe. I also used a baby spinach and arugula salad blend for the salad pictured instead of just 100% arugula. The original recipe calls for 8 oz. of thick cut bacon. I used 6 slices of center cut bacon (about 1/3 of the recommended amount) and it was plenty.
- 6 slices center cut bacon, cooked and crumbled
- 8 oz. baby arugula (about 1.5 "clamshells" in the grocery store)
- 1 large Granny Smith apple, peeled and diced small
- 1/2 c. toasted walnuts or pecans, coarsely chopped
- 1/2 c. dried cranberries
- 4 oz. blue cheese, crumbled
- 3 tbsp. apple cider vinegar
- 1 tsp. grated orange zest
- 2 tbsp. freshly-squeezed orange juice
- 2-1/2 tsp. Dijon mustard
- 2 tbsp. pure maple syrup
- Kosher salt and freshly-ground black pepper
- 2/3 c. good quality olive oil
1. Combine crumbled bacon, arugula, apple, nuts, cranberries, and blue cheese.
2. Whisk together the remaining ingredients, adding olive oil last and incorporating it slowly.
3. Toss the salad with just enough dressing to moisten the greens. Serve immediately.