Bacon Apple Salad
Are any of our fans into a Paleo diet? Yay or nay, this paleo- friendly salad is filling and delicious, featuring Indiana kitchen bacon, green apples, and manchego cheese.
| Servings | Prep Time |
| 2 servings | 10 minutes |
| Cook Time |
| 15 minutes |
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Are any of our fans into a Paleo diet? Yay or nay, this paleo- friendly salad is filling and delicious, featuring Indiana kitchen bacon, green apples, and manchego cheese.
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Ingredients
For the Salad:
- 4 slices Indiana Kitchen bacon cooked and crumbled
- 2 large handfuls romaine lettuce
- 2 green Granny Smith apples medium, chopped
- 1 oz Manchego cheese thinly shaved
For the Apple Cider Vinaigrette:
- 2 tbsp olive oil
- 1+1 tbsp+tsp organic apple cider vinger
- 2 tsp raw honey can substitute maple syrup
- 1 tsp fresh squeezed lemon juice
For the Candied Pecans:
- 1/2 cup raw pecan halves
- 1 tsp coconut oil melted and cooled
- 1 tsp coconut sugar
- 1/4 tsp cinnamon
Servings: servings
Instructions
- To roast your pecans, preheat the oven to 350 degrees, and in a bowl, toss the pecan halves with the coconut oil, sugar, and cinnamon.
- Line a baking sheet with parchment paper and spread them out evenly. Bake for 5-7 minutes in the preheated oven, checking to make sure they don't begin to burn.
- Combine the vinaigrette ingredients in a small bowl and whisk well.
- To assemble the salad, combine the romaine lettuce with the apples, roasted candied pecans, and crumbled bacon. Just before serving, toss in the prepared apple cider vinaigrette.
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