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kale each red leaf scallions cheddar cheese orange red apples Muenster cheese golden raisins butter blanched almonds sesame seeds bacon dressing recipe follows white vinegar olive oil dry mustard lemon pepper salt tarragon sugar clove garlic
Viewed: 23 - Published at: 4 years agoIngredients
- 2 cups kale each, escarole
- red-leaf lettuce torn into bite-size pieces
- 4 scallions chopped, including green tops
- 4 broiler fryer breast halves, cooked
- 1/2 cup cheddar cheese orange
- red apples 2 lg. McIntosh or other crisp, chopped
- 1/2 cup muenster cheese
- raisin cup Monuka
- 1 cup golden raisins
- 2 tablespoons butter
- 1 cup blanched almonds
- 1/4 cup sesame seeds
- 5 strips bacon cooked crisp
- dressing recipe follows
- 1/2 cup white vinegar
- 1/2 cup olive oil
- 1/4 teaspoon dry mustard
- 1/4 teaspoon lemon pepper
- 1/2 teaspoon salt or to taste
- 1 teaspoon tarragon
- 1 teaspoon sugar
- 1 clove garlic pressed
Method
- Melt butter in small saucepan. Add almonds and sesame seeds and saute until golden brown. Cool.
- In a large glass salad bowl, combine greens and scallions. Layer in order listed: chicken, cheese, apples, and raisins. Add cooled almonds, sesame seeds and bacon. Whisk together all ingredients. Drizzle dressing to taste over top.
