Bacon, Apple and Pear Salad with Warm Spiced Cider Vinaigrette
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Bacon, Apple and Pear Salad with Warm Spiced Cider Vinaigrette

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Cook Time: |
Makes: 4 servings


  • 3 tbsp 45 mL softened butter
  • 2 tbsp 30 mL sugar
  • 1 1/2 tsp 7 mL ground cinnamon, divided
  • 1/2 tsp 2 mL ground red pepper, divided
  • 4 whole wheat bread slices, crusts removed
  • 1/4 cup 50 mL Crisco® Canola Oil
  • 2 chopped shallots
  • 1/2 cup 125 mL raisins
  • 1/4 cup 50 mL apple cider
  • 2 tbsp 30 mL apple cider vinegar
  • salt and freshly ground pepper, as desired
  • 10 ounce 280 g European blend salad greens
  • 1 red pear, cored and thinly sliced
  • 1 Granny Smith apple, cored and thinly sliced
  • 4 crisp cooked bacon, crumbled
  • 1/4 cup 50 mL chopped walnuts, lightly toasted


  1. Croutons: Blend together softened butter with sugar and 1 teaspoon (5 mL) of the ground cinnamon and ¼ teaspoon (1 mL) of the ground red pepper; spread mixture over bread slices, then toast bread in oven on both sides until crisp. Let cool; cut each slice of bread into quarters and reserve.
  2. Dressing: Heat canola oil in a skillet placed over medium-low heat. Add shallots and sauté until softened, about 3 to 4 minutes. Add raisins, apple cider, vinegar, remaining ½ teaspoon (2 mL) ground cinnamon and remaining ¼ teaspoon (1 mL) ground red pepper. Season with salt and pepper as desired, stirring until hot and well blended. Remove from heat.
  3. Salad: In a large salad bowl toss salad greens, pear and apple slices; and warm vinaigrette mixture, blending well; divide mixture equally among 4 plates. Sprinkle with crumbled bacon, walnuts and cheese and serve immediately with reserved croutons