Romaine, Bacon and Apple Salad With Herb Vinaigrette |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Use any variety thin-skinned fall apple for this recipe. Substitute fresh herbs for dried in the vinaigrette dressing-if available. From our local newspaper with a few changes. Ingredients:
6 -8 cups romaine lettuce, washed, dried and chopped |
6 slices crisp bacon, crumbled |
1/4 cup fresh chives, minced or 1/4 cup green onion, sliced |
1 red apple, unpeeled, stemmed, seeded and sliced thinly |
1/3 cup parmesan cheese |
1/4 cup extra virgin olive oil |
1/4 cup vegetable oil |
1 garlic clove, finely minced |
2 tablespoons red wine vinegar |
1 tablespoon fresh lemon juice |
1/4 teaspoon salt |
1/4 teaspoon dried oregano |
1/2 teaspoon dried parsley |
fresh ground black pepper |
Directions:
1. Prepare vinaigrette by mixing all ingredients together. Set aside.
2. In large bowl toss together the romaine, cooked bacon, and chives.
3. Just before serving salad, slice up the apples and toss them with a small amount of the salad dressing or lemon juice to stop from browning. Add the apple slices and Parmesan cheese to the salad.
4. Toss the salad with a little bit of the vinaigrette. Serve remaining salad dressing on the side. Salad best eaten same day that it is prepared.
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