Apple--Pear Salad With Maple-Pecan Bacon

“This is from Southern Living magazine. Even using turkey bacon, the candied effect is heavenly.”
READY IN:
1hr
SERVES:
8
YIELD:
4 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400 degrees. Place a lightly greased wired rack in an aluminum foil-lined 15 x 10 inch jelly roll pan. Dip bacon slices in syrup, allowing excess to drip off; press pecans onto both sides of bacon. Arrange bacon slices in a single layer on rack, and bake 20 minutes; turn bacon slices, and bake 5 to 10 minutes more or until brown and crisp (Turkey bacon does not take this long). Remove from oven, and let stand 5 minutes. Cut bacon crosswise into 1-inch pieces.
  2. Place salad greens on a serving platter. Cut pear and apple into thin slices, toss with salad greens. Top with grapes, cheese, and bacon.
  3. Make Cranberry Vinaigrette: Whisk together cranberry sauce, orange zest, orange juice, vinegar and olive oil, brown sugar, ginger, and salt in a medium bowl until blended and smooth. I used an immersion blender.
  4. Serve and enjoy.

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