A classic salad with almost all Southern ingredients! This is a delicious side salad, but it can also make a great main dish if you are looking for something on the lighter side. Every bite of this salad will have a different ingredient that will keep you going back for more!
Prep Time: 30 minutes Cook Time: 25–30 minutes Serves 4
- 8 ounces thick center-cut bacon, uncooked
- 8 ounces baby arugula (can use spring mix if preferred)
- 1 Cosmic Crisp apple, diced
- 1/2 cup toasted pecan halves, coarsely chopped
- 1/2 cup dried cranberries
- 1/2 cup white shoepeg corn
- 1/2 cup fresh green beans, blanched and chopped
- 1/2 cup shredded Swiss and Gruyère cheese blend
- 2 tablespoons apple cider vinegar
- 1 small shallot, roughly chopped
- 1/2 teaspoon freshly grated orange peel
- 1 tablespoon freshly squeezed orange juice
- 1 teaspoon prepared yellow mustard
- 1 tablespoon pure maple syrup
- Kosher salt, to taste
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon reserved bacon grease
- 1/3 cup pecan oil
Lay the bacon slices on the rack. Cook in the oven for 20 to 25 minutes, or until the bacon is cooked and crispy. Allow the bacon to cool and reserve 1 tablespoon bacon grease for the salad dressing.
While the bacon is cooling, make the apple cider dressing.
In a blender, combine all dressing ingredients except the pecan oil. Blend until combined. With the blender on low, slowly pour in the pecan oil. Continue to blend until fully combined.
To assemble the salad, toss the arugula, apple, pecans, cranberries, corn, green beans, and shredded cheese together in a large salad bowl.
Chop the cooled bacon into large pieces. Add the bacon pieces to the salad bowl.
Dress the salad with as much of the vinaigrette as desired and toss just before serving. Leftover vinaigrette can be stored in an airtight container in the refrigerator.
