Harvest Chopped Salad with Apple Balsamic Glazed Bacon

Salad topped with cheese cubes, avocado, balsamic glazed bacon, dried cranberries, and seasoned pepitas, drizzled with a balsamic vinegar.

A colorful salad with complimentary flavors and varying textures featuring Sweet-tart Granny Smith Apple Balsamic Glazed Bacon!

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Ingredients:

6-8 C. mixed greens
2 apples (chopped)
2 shallots (minced)
1/2 C. cheddar cheese or blue cheese, cubed or crumbled
8 slices of Balsamic Glazed Bacon, chopped (recipe below)
1 large or 2 small avocados (cubed)
1/4 C. dried cranberries
1/2 C. spicy sweet pepitas (recipe below)

For the Vinaigrette:

1/2 C. The Olive Tap's Sorrento Lemon Olive Oil, Jalapeno Olive Oil, or your favorite 100% Extra Virgin Olive Oil
1/4 C. Olive Tap's Granny Smith Apple White Balsamic Vinegar
The Olive Tap's Himalayan Pink Fine Sea Salt (to taste)

Balsamic Glazed Bacon:

8 slices bacon
Ground black pepper
The Olive Tap's Granny Smith Apple White Balsamic Vinegar

Spicy Sweet Pepitas:

2 C. shelled pepitas
1/4 C. honey or maple syrup
1 large egg white (beaten until frothy)
1 T. chili powder
1 1/2 t. The Olive Tap's Saigon Vietnamese Cinnamon
1/2 t. salt
1/4 t. ground cumin
1/4 t. cayenne pepper

Directions:

Preheat oven to 350 degrees.

Spread bacon on a rack and place in roasting pan. Sprinkle bacon with ground black pepper and roast in oven until crisp, basting bacon 2-3 times with Granny Smith Apple Balsamic Vinegar during cooking. Set aside to cool.

Spray a baking sheet with cooking spray. Mix pepitas with all other ingredients in a bowl. Spread into a single layer on baking sheet. Bake about 10-15 minutes, stirring occasionally until golden brown. Remove from oven and separate pepitas while still warm. Allow to cool.

For Salad: Lay greens in a large dish. Layer with all other ingredients spread pepitas on top. Dress with vinaigretteEnjoy!

An Original Recipe Adaptation by Melanie, Long Grove