CRISP APPLE, BACON, ‘N’ CHEESE SALAD - ABC 8NEWS - WRIC | Richmond, Virginia News & Weather


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4  to 6 servings


  • 8 to 10 slices lean bacon, cut into 1-inch pieces (see note)
  • 1½ cups diced or coarsely chopped peeled or unpeeled apples (Cameo, Gala, Braeburn,
  • Delicious  or other crisp variety eating apple)
  • 1 cup diced or coarsely chopped celery
  • ½ to 2/3 cup broken English Walnuts or pecans
  • ½ cup shredded Cheddar or Monterey Jack or Swiss cheese or crumbled blue or Roquefort cheese, or a combination
  • 1/3 cup thinly sliced green onions (include some green tops)
  • ½ cup mayonnaise or reduced-fat or no-fat mayonnaise
  • Pinch of sugar and/or salt (optional)
  • 2 to 3 drops hot pepper sauce or to taste (optional)
  • Crisp leaf or Boston or bibb lettuce as desired
  • Paprika as desired for garnish


Pan-fry bacon in a large heavy skillet over moderate heat until golden brown and crisp; drain thoroughly on absorbent paper.  Or, microwave whole bacon slices between sheets of absorbent paper or wax paper at HIGH power for about 4 minutes or until crisp. Coarsely crumble bacon and set aside.


In a medium bowl, combine three-fourths of the crumbled bacon, apples, celery, nuts of choice, cheese of choice, and green onion.  In a 1-cup measure, combine mayonnaise and sugar, salt, and hot sauce, if desired; add mayonnaise mixture to apple/bacon mixture, mixing gently but well.  Cover and refrigerate until ready to serve.


To serve, arrange crisp leaf or Boston or bibb lettuce on each of 4 to 6 salad plates.  Spoon apple mixture onto each lettuce-lined plate, dividing evenly.  Sprinkle each salad with paprika and then remaining crumbled bacon.  Or, may serve in a large salad bowl lined with crisp leaf or Boston or bibb lettuce.


Note: May use regular bacon or reduced-salt or reduced-sugar bacon or turkey or chicken bacon as desired.

Variations: Add ½ to ¾ cup halved seedless green, red, or black grapes or a combination, to the salad mixture.

Add ½ cup dried sweet dark (Bing) cherries to the salad mixture.

 Add  ½ cup coarsely chopped pitted dates to the salad mixture.

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