Salads

Perfectly “al dente” quinoa is placed on a bed of sliced rainbow Swiss chard, dressed with a thyme infused maple/apple cider vinaigrette and topped with crumbled Applewood smoked bacon, Ocean Spray® Dried Cranberries and sliced tart apples.

Ingredients:

1/3 cup Cooked White Quinoa

2 cup Swiss Chard, chopped

¼ cup Maple Glazed Bacon, chopped

3T Ocean Spray® Dried Cranberries

½ cup Tart Apples, shaved

¼ cup Parmesan Cheese, shaved

 2T Pistachios, roasted, chopped

2/3 cup (150 mL) white or semi-sweet chocolate chips, optional

Directions:

• In a large bowl, mix all ingredients and toss with vinaigrette until evenly coated
• Place on a large, chilled salad plate and serve immediately

Maple-Bacon Vinaigrette

1 cup Unfiltered Apple Cider

 2/3 cup Maple Syrup

2 T Fresh Thyme, chopped

2 T Granulated Garlic

 3 tsp Dijon Mustard

 ¼ cup Warm Bacon Fat

 ¾ cup Vegetable Oil

 Method of Preparation

1. In a large bowl, combine all ingredients and whisk until emulsified
2. Reserve until ready to use

Yield:

Makes 1 serving