Kitchen notes · a little help before you start

Apple Pecan and Bacon Salad with Maple Vinaigrette Dressing

Name: Apple Pecan and Bacon Salad with Maple Vinaigrette Dressing
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 8
Ingredients: 6 cups lettuce (I used green leaf lettuce and arugula) (Source: 6 cups lettuce (I used green leaf lettuce and arugula)); 1 cup pecan halves (Source: 1 cup pecan halves); ¼ cup sugar (Source: ¼ cup sugar); ¼ teaspoon cinnamon (Source: ¼ teaspoon cinnamon); ⅓ cup chopped bacon pieces (see note for my time-saving tip!) (Source: ⅓ cup chopped bacon pieces (see note for my time-saving tip!)); ⅓ cup dried cranberries (Source: ⅓ cup dried cranberries); 1 each apple thinly sliced and halves cut crosswise (or chopped) (Source: 1 apple thinly sliced and halves cut crosswise (or chopped)); ⅓ cup olive oil (Source: ⅓ cup olive oil); ⅓ cup pure maple syrup (see note) (Source: ⅓ cup pure maple syrup (see note)); 5 tablespoons apple cider vinegar (Source: 5 tablespoons apple cider vinegar); 2 tablespoons orange juice (or 1/2 teaspoon lemon zest) (Source: 2 tablespoons orange juice (or 1/2 teaspoon lemon zest)); ¾ teaspoon salt (Source: ¾ teaspoon salt); ¼ teaspoon coarsely cracked black pepper (or 1/8 teaspoon finely ground black pepper) (Source: ¼ teaspoon coarsely cracked black pepper (or 1/8 teaspoon finely ground black pepper))

Apple Pecan and Bacon Salad with Maple Vinaigrette Dressing is made with pecan halves, bacon pieces, and apple thinly sliced and halves cut crosswise.

Prep: 10 min
Cook: 5 min
Total: 15 min
Original yield: Serves 8
Ingredients: 13 listed

Make it part of your week

Estimating…

SaladsAmericanSides PorkPrep: 15 minutes or lessTotal: 30 minutes or less

Recipe categories & planning details

Meal type: Sides
Primary protein: Pork
Cuisine: American
Preparation & total time: Prep: 15 minutes or less · Total: 30 minutes or less
Dish type: Salads

A few quick notes

1. Stir as directed

Stay with the pan for the frequent stirring called for in the method.

2. Prepare the dressing

Mix and add the dressing at the steps specified.

3. Watch the toasting

Follow the toasting step and check for its stated finish.

Get to know the ingredients

lettuce (I used green leaf lettuce and arugula)

In the method: Prepare salad by arranging lettuce on a platter.

pecan halves

In the method: First, prepare the candied pecans.

cinnamon

In the method: Sprinkle cinnamon over pecans and stir until pecans are sugar-coated.

The last little job

Finish as directed

Pour over salad immediately if serving right away, or wait until just before serving (shake well just before pouring over salad).

A little more help as you go

Prepare the finishing addition

Have the final topping or garnish ready for its specified step.

Mix in the jar

Follow the jar-shaking step before using the mixture.

A few questions you might have

What should I prepare first?

Set out the skillet. Start with this step: First, prepare the candied pecans.

Which preparation step should I plan for?

Stay with the pan for the frequent stirring called for in the method.

What happens at the end?

Pour over salad immediately if serving right away, or wait until just before serving (shake well just before pouring over salad).

Is there another preparation step to plan for?

Have the final topping or garnish ready for its specified step.

Additional recipe notes

For the bacon: I love bacon in my salads, but I don’t like to take the time to cook and chop bacon just for a salad. To save time I like to use bacon bits. Stay with me here! Add your bacon bits to a small microwave-safe dish. Microwave for 15-20 seconds and you will be amazed how they warm and crisp up! When choosing bacon bits at the store, I look for ones that look a bit “raw” (for lack of a better term), and skip any that are too tiny and look dried out. The apples: For flavor and texture, I prefer bright red apples in this salad. Gala, fuji, honey crisp are all good options! Maple Syrup: use REAL maple syrup, NOT maple flavored breakfast syrup.

Storage & reheating safety

For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.

These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures

Recipe source: lecremedelacrumb.com. Ingredient names and quantities may be adapted for the pantry.

Preparation notes follow the recipe shown here.

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