Autumn Salad

Autumn Salad

Autumn Salad

45 minutes

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Details
  • Serving Size:   6
  • Gluten-Free:   True
  • Weight Watchers:   12 Points
Cuisine
  • side dish
  • lunch
  • main course
  • salad
  • main dish
  • dinner
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Ingredients
  • cup blanched almonds
  • 2 tablespoons butter
  • 1/2 cup orange cheddar cheese
  • 4 broiler-fryer breast halves, cooked
  • 5 strips bacon, cooked crisp
  • 1/4 teaspoon dry mustard
  • 1 clove garlic, pressed
  • cup golden raisins
  • 2 cups each kale, escarole
  • 1/4 teaspoon lemon pepper
  • 2 large McIntosh or other crisp red apples, chopped
  • 1/2 cup Muenster cheese
  • 1/2 cup olive oil
  • cup Monuka raisin
  • red leaf lettuce, torn into bite-size pieces
  • 1/2 teaspoon salt or to taste
  • 4 scallions, chopped, including green tops
  • 1/4 cup sesame seeds
  • 1 teaspoon sugar
  • 1 teaspoon tarragon
  • 1/2 cup white vinegar
Instructions

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.

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