Bethany's Fall Harvest Salad
3/4 cup Midtown Olive Oil Walnut Oil
1 Tbsp powdered sugar
1 Tbsp fresh lemon juice
1 tsp dry mustard
1/2 tsp paprika
* Whisk above ingredients in small bowl to blend. Add salt & pepper, if desired.
6 slices thick bacon, chopped, sautéed & browned. Drain on paper towel.
10 to 12 oz baby greens or spinach
2 medium size apples, halved, cored and thinly sliced
3 green onions, cut into 1/2" sections 1/2 cup crumbled Blue Cheese
1/2 cup chopped walnuts, lightly toasted
* Put salad ingredients in large salad bowl. Toss with enough dressing to coat just prior to serving.
Serves 6-8.Print This Recipe