150g/4 cupssalad greens such as lettuce, spinach, arugula
1apple sliced thinly
4stripsbacon
4tbspwalnuts
2tbspblue cheese
Instructions
For the blue cheese dressing
In a blender or a food processor combine crumbled blue cheese, yogurt, white wine vinegar, sliced green onions, water and olive oil. Blend until smooth. If the dressing is too thick, add an additional tablespoon or two of water. Salt to taste if necessary. Alternatively you can make the dressing in a bowl using a fork to mash the blue cheese and combine it with the rest of the ingredients.
For the apple salad
Cook the bacon and place it on a paper towel -lined plate to absorb the excess fat. Then chop it up.
Slice the apple thinly on a mandoline or using a sharp knife.
In a large bowl combine the salad greens, apple slices, bacon and chopped walnuts. Drizzle with half of the blue cheese dressing and toss gently to coat. Serve immediately sprinkled with additional crumbled blue cheese. Reserve the remaining salad dressing for another use.
Notes
Pink fleshed apples used in this recipe do not turn brown, which makes this salad an excellent make-ahead dish for your holiday table. If you make this apple salad several hours before serving, keep it covered in a fridge and add the blue cheese dressing immediately before dinner.