"Bacon drippings add flavor to the sautéed vegetables, and the bacon crumbles are the finishing touch on top of the salad. A simple reduction of the cider concentrates the apple essence in the dressing. It's a technique you can use to intensify the flavor of all manner of sauces and dressings." -Kathryn ConradServe this exotic salad as a side or for lunch. Keep an eye on how much blue cheese and bacon you consume because they're high in saturated fat.

Kathryn Conrad

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Becky Luigart-Stayner

Recipe Summary

Yield:
6 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan. Crumble bacon; set aside.

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  • Heat bacon drippings over medium-high heat. Add shallot, and sauté 1 minute. Remove from heat.

  • Bring apple cider to a boil in a small saucepan over medium heat; cook until reduced to 1/4 cup (about 15 minutes). Remove from heat. Add shallot mixture, salt, and pepper. Place cider mixture and cheese in a blender or small food processor; process until smooth.

  • Combine cabbage and bell pepper in a large bowl; drizzle cider mixture over cabbage mixture, tossing well to coat. Top with crumbled bacon. Serve immediately.

Nutrition Facts

118 calories; calories from fat 28%; fat 3.7g; saturated fat 1.8g; mono fat 1.2g; poly fat 0.3g; protein 4.6g; carbohydrates 18.4g; fiber 0.1g; cholesterol 10mg; iron 0.8mg; sodium 317mg; calcium 94mg.