This salad was inspired by a similar dish I had in California. It’s one of those things I may have never considered because the ingredients aren’t an obvious match, but as soon as I saw it on the menu I got excited. The pungent blue cheese is offset by sweet & tart granny smith apples, and the salty crisp bacon marries the flavors together beautifully.
The salad I had in San Diego didn’t have avocado and onion, but it’s kind of an unspoken law in my house that avocado and onion go in pretty much every salad. The blue cheese, bacon and apple are the real stars of the show though.
If you don’t have blue cheese dressing, its easy enough to make your own. I just mixed about 2:3 ratio sour cream to mayo with a dash of Worcestershire, dry mustard, and garlic powder. I then added blue cheese crumbles and enough lemon juice to thin it out a little.
Blue Cheese, Apple & Bacon Salad
|Prep time||15 minutes|
- 4 leaves romaine (torn up to smaller pieces)
- 1/2 thin sliced apple
- 1 tablespoon lemon juice
- 1/2 cubed avocado
- 2 slices cooked bacon (crumbled)
- 2 tablespoons chopped onion
- 6 cherry or grape tomatoes
- 2 tablespoons blue cheese dressing
- 1 tablespoon blue cheese crumbles
- salt & pepper to taste
|1.||Pour lemon juice over apple slices and mix to prevent them from browning.|
|2.||Mix lettuce and dressing. Add all ingredients to salad bowl, topped with blue cheese crumbles and a light dusting of salt & pepper.|