Cape Cod Chopped Salad Recipes

CAPE COD TURKEY SALAD

Steps:

• Mix the turkey, celery, cranberries, and walnuts together in a bowl.
• To make the dressing, whisk the mayonnaise, sour cream, parsley, rosemary, salt, and pepper together in a bowl. Pour over the turkey mixture, and toss to coat evenly. Refrigerate the salad for at least 1 hour. Serve cold.

CAPE COD CHOPPED SALAD

Steps:

• Preheat the oven to 400 degrees F.
• Place a baking rack on a sheet pan and lay the bacon slices on the rack. Roast the bacon for about 20 minutes, until nicely browned. Allow to cool.
• In a large bowl, toss together the arugula, apple, walnuts, cranberries, and blue cheese.
• For the dressing, whisk together the vinegar, orange zest, orange juice, mustard, maple syrup, 1 1/2 teaspoons salt, and the pepper in a bowl. Slowly whisk in the olive oil.
• Chop the bacon in large pieces and add it to the salad. Toss the salad with just enough dressing to moisten. Sprinkle with 1/2 teaspoon salt and toss well. Serve immediately.

CAPE COD CHOPPED SALAD (INA GARTEN BACK TO BASICS)

Steps:

• Preheat the oven to 400 degrees F.
• Place a baking rack on a sheet pan and lay the bacon slices on the rack. Roast the bacon for about 20 minutes, until nicely browned. Allow to cool.
• In a large bowl, toss together the arugula, apple, walnuts, cranberries, and blue cheese.
• For the dressing, whisk together the vinegar, orange zest, orange juice, mustard, maple syrup, 1 1/2 teaspoons salt, and the pepper in a bowl. Slowly whisk in the olive oil.
• Chop the bacon in large pieces and add it to the salad. Toss the salad with just enough dressing to moisten. Sprinkle with 1/2 teaspoon salt and toss well. Serve immediately.
• NOTE: to toast walnuts do so in a dry saute pan over medium-low heat for 4-5 minutes tossing frequently until lightly browned.

CAPE COD CHOPPED SALAD

Steps:

• Preheat the oven to 400 degrees F.
• Place a baking rack on a sheet pan and lay the bacon slices on the rack. Roast the bacon for about 20 minutes, until nicely browned. Allow to cool.
• In a large bowl, toss together the arugula, apple, walnuts, cranberries, and blue cheese.
• For the dressing, whisk together the vinegar, orange zest, orange juice, mustard, maple syrup, 1 1/2 teaspoons salt, and the pepper in a bowl. Slowly whisk in the olive oil.
• Chop the bacon in large pieces and add it to the salad. Toss the salad with just enough dressing to moisten. Sprinkle with 1/2 teaspoon salt and toss well. Serve immediately.

CAPE COD CHOPPED SALAD

Steps:

• Cook bacon, cool, crumble. Toss greens, apples, nuts, cranberries, and cheese in a bowl. Grate 1 tsp zest from orange and squeeze 2 tbsp juice. Combine with remaining ingredients. Toss salad with bacon, dress and epserve.

CAPE COD CHOPPED SALAD

Steps:

• Preheat 400 roast bacon for 20 minutes toss arugula, apple, walnuts, cranberries and blue cheese. For dressing, whisk the vinegar, orange zest, orange juice, mustard, maple syrup 1 1/2 t s&p. Slowly whisk in oil. Add bacon. Toss with just enough to moisten. Sprinkle with salt.