Baked apple salad

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When I started working I refused to spend any money on take-away lunches and convinced myself that all I needed was an apple a day (I did however eat a bowl of oats for breakfast and two helpings of whatever was for supper). So I kept a bag of Granny Smith’s in my drawer and fished one out around noon.  This went on for about a year or two where after, thankfully, I started packing some cheese sarnies and yogurt to get me through the day.

Needless to say, I’m not really a fan of apples anymore. As they are very healthy and make a killer tart, I am now experimenting with different ways to keep the doctor away (I just had to give myself a pat on the shoulder for that one, I’m not always clever like that 😉 ).  This salad is perfect for a lunch or to accompany a roast chicken for dinner. Oh, and I’m loving the honey and mustard salad dressing!

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Ingredients:

2 apples, quartered (I used Granny Smith)

200 g bacon, roughly chopped

Handful of mixed lettuce

Half a cucumber, sliced lengthwise

Handful of sugar snaps

3 celery sticks, chopped

Camembert or any other soft cheese to taste

2 tablespoons honey

1 tablespoon coarse mustard

2 tablespoons lemon juice

2 tablespoons balsamic vinegar

2 tablespoons olive oil

Method:

  1. Place the apples in an ovenproof dish with the honey. Bake them for about 20 minutes in a 180 degree oven.
  2. While the apples are baking, fry the bacon in a pan. Set it aside and let it cool; you can do the same with the apples once they’re cooked.
  3. Place the lettuce in a salad bowl to form a bed for the rest of the ingredients.
  4. Arrange the cucumber, sugar snaps and celery on top of the lettuce and then add the bacon, apples and chunks of cheese.
  5. Mix the left-over honey in the apple dish with the mustard, lemon juice, balsamic vinegar and olive oil. Use this as for salad dressing when you’re ready to serve.

 

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