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.
For the Salad:
Indiana Kitchen bacon
cooked and crumbled
green Granny Smith apples
For the Apple Cider Vinaigrette:
organic apple cider vinger
can substitute maple syrup
fresh squeezed lemon juice
For the Candied Pecans:
raw pecan halves
melted and cooled
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.