Apple Blue Cheese Salad

Ingredients

Contains: milk, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 Granny Smith apple, cored and julienned
• 1 cup balsamic vinaigrette salad dressing
• 1 cup crumbled blue cheese
• 1/2 cup chopped pecans
• 4 slices turkey bacon
• 6 cups torn romaine lettuce

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Cook the turkey bacon in a large skillet over medium heat for about 12 minutes, turning occasionally, until crisp and it reaches 165°F (74°C) in the thickest part. Drain on paper towels and crumble or chop when cool.

2. Toast the chopped pecans in a dry skillet over medium-low heat for 4 to 5 minutes, stirring often, until fragrant and lightly browned. Transfer to a plate to cool.

3. Core and julienne the Granny Smith apple into thin matchsticks, and place them in a large bowl with a splash of water and a squeeze of its own juice to keep them from browning.

4. Tear the romaine lettuce into bite-sized pieces and add it to the bowl with the apple. Toss gently to combine.

5. Add the crumbled blue cheese, toasted pecans, and most of the crumbled bacon to the bowl and toss lightly.

6. Chill the salad in the refrigerator for 30 minutes to let the flavors meld.

7. Just before serving, pour the balsamic vinaigrette over the salad and toss until evenly coated. Sprinkle with the remaining bacon and serve immediately.