↞ recipe box start page
Category: Salad
Prep Time: Cook Time: Total Time:
1 bag of baby arugula
6 slices of bacon, cut into pieces and fried crisp
1/2 cup of toasted walnuts
1/4 cup of blue cheese, cut into chunks
1 crisp apple, cored and cubed
1/4 cup dried cranberries, optional
Dressing:
2 tbsp Dijon mustard
1 tbsp orange zest
2 tbsp maple syrup
2 tbsp orange juice
3 tbsp apple cider vinegar
1/3 cup olive oil (or more to taste)
kosher salt & pepper
Whisk together dressing ingredients and set aside.
Fry bacon pieces until crisp. Drain on paper towels and set aside.
Assemble salad with all ingredients and lightly toss with dressing.
Serve immediately.
view more member recipes
CAPE COD SALAD - Barefoot Contessa
Category: Salad
Prep Time: Cook Time: Total Time:
1 bag of baby arugula
6 slices of bacon, cut into pieces and fried crisp
1/2 cup of toasted walnuts
1/4 cup of blue cheese, cut into chunks
1 crisp apple, cored and cubed
1/4 cup dried cranberries, optional
Dressing:
2 tbsp Dijon mustard
1 tbsp orange zest
2 tbsp maple syrup
2 tbsp orange juice
3 tbsp apple cider vinegar
1/3 cup olive oil (or more to taste)
kosher salt & pepper
Whisk together dressing ingredients and set aside.
Fry bacon pieces until crisp. Drain on paper towels and set aside.
Assemble salad with all ingredients and lightly toss with dressing.
Serve immediately.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Shrimp Salad - Barefoot Contessa
by sgre52160
3 tablespoons plus 1 teaspoon kosher salt 1 lemon cut into quarters 4 pounds large shrimp in the shell (16 to 20 shrimp per pound) 2 cups good mayonnaise 1 teaspoon Dijon mustard 2 tablespoo
by sgre52160
3 tablespoons plus 1 teaspoon kosher salt 1 lemon cut into quarters 4 pounds large shrimp in the shell (16 to 20 shrimp per pound) 2 cups good mayonnaise 1 teaspoon Dijon mustard 2 tablespoo
Mac & Cheese (from Barefoot Contessa)
by sgre52160
Kosher salt Vegetable oil 1 lb elbow macaroni or cavatappi 1 quart milk 8 tbsp (1 stick) unsalted butter, divided 1/2 cup all-purpose flour 12 oz Gruyere, grated (4 cups) 8 oz extra-sharp Chedd
by sgre52160
Kosher salt Vegetable oil 1 lb elbow macaroni or cavatappi 1 quart milk 8 tbsp (1 stick) unsalted butter, divided 1/2 cup all-purpose flour 12 oz Gruyere, grated (4 cups) 8 oz extra-sharp Chedd
Onion Dip (barefoot Contessa)
by sgre52160
2 large yellow onions 4 tbsp unsalted butter 1/4 cup vegetable oil 1/4 tsp ground cayenne pepper 1 tsp kosher salt 1/2 tsp freshly ground black pepper 6 oz cream cheese, at room temperature 3/4
by sgre52160
2 large yellow onions 4 tbsp unsalted butter 1/4 cup vegetable oil 1/4 tsp ground cayenne pepper 1 tsp kosher salt 1/2 tsp freshly ground black pepper 6 oz cream cheese, at room temperature 3/4
Eton Mess - Barefoot Contessa
by sgre52160
(Serves 9) 6 (6-ounce) packages fresh raspberries, divided 1 1/2 cups plus 1/4 cup granulated sugar 2 tablespoons freshly squeezed lemon juice 1 1/2 tablespoons framboise liqueur 2 1/2 cup
by sgre52160
(Serves 9) 6 (6-ounce) packages fresh raspberries, divided 1 1/2 cups plus 1/4 cup granulated sugar 2 tablespoons freshly squeezed lemon juice 1 1/2 tablespoons framboise liqueur 2 1/2 cup
Raspberry Cheesecake - Barefoot Contessa
by sgre52160
(Serves 12 to 15) For the crust: 1 1/2 cups graham cracker crumbs (10 crackers) 1 tablespoon sugar 6 tablespoons (3/4 stick) unsalted butter, melted For the filling: 2 1/2 pounds cream
by sgre52160
(Serves 12 to 15) For the crust: 1 1/2 cups graham cracker crumbs (10 crackers) 1 tablespoon sugar 6 tablespoons (3/4 stick) unsalted butter, melted For the filling: 2 1/2 pounds cream
view more member recipes
Recipe Quick Jump