Cheese and apples are one of fall’s tastiest combinations, and this salad highlights the pair. Salty turkey bacon adds some extra salt, while walnuts add crunch. This salad is perfect for a light fall lunch.
Cheddar, Apple & Walnut Salad Recipe
1 spray olive oil cooking spray
4 slices uncooked turkey bacon
2 slices multi-grain bread, cut into 1/2-inch cubes
1/3 cup chopped walnuts
9 ounces baby spinach
2 large heads Belgian endive, sliced crosswise about 1/2-inch thick (about 3 cups)
4 ounces low fat cheddar cheese, cut into thin wedges
1 large Honeycrisp apple, cut into thin wedges
6 tablespoons low-fat balsamic dressing
Coat a large nonstick skillet with cooking spray; heat over medium-high heat. Add bacon and cook as package directs until crisp, about 4 minutes; remove bacon to a paper towel. Let bacon drain briefly then crumble into bite-size pieces; transfer to a large bowl. Add bread cubes to same skillet. Cook over medium heat, tossing often, until slightly golden and crisp, about 3 minutes; remove to a plate and set aside. Add walnuts to skillet; cook, tossing often until lightly toasted, about 2 minutes. Transfer walnuts to bowl with bacon. Add spinach, endive, cheese, apple and dressing to bowl; toss to mix and coat. Put about 4 cups of salad mixture on each of 4 plates. Sprinkle each serving with about 3 tablespoons of homemade croutons.
Courtesy of weightwatchers.com