Maureen Fraîche

Mixing Business and Pleasure in the Kitchen

Pacific Northwest Chopped Salad

Pacific Northwest Chopped Salad

It snowed buckets this morning.  I suppose February has to make amends for the absurdly mild January we had, right?  Well, you probably had one of those record-breaking, freeze-your-buns-off months, but we somehow managed to avoid all of that.  In North Central Washington.  Can you believe that?  Seriously, our high’s were up in the 40’s–even the 50’s for a few days!  Craziness.

I love this little lake town when it’s blanketed in snow.  Some of the most beautiful days are when the surrounding hills and mountains are covered in white and the lake reflects a clear blue sky.  Just gorgeous.  We definitely get all four seasons around here and I love that.


My view this morning.

But enough about the weather.  Let’s talk food.

It’s hard to beat the Pacific Northwest when it comes to good food and this salad offers a nice little array of some of these local flavors.  From the sweet and crunchy Honeycrisp apple to the handmade Beecher’s Flagship cheese, this salad pays homage to some of our best.  It’s one of my favorites and I hope you like it, too!

Pacific Northwest Chopped Salad
Serves 6


8 thin slices apple wood smoked bacon
10 ounces baby greens
1 large Honeycrisp apple, sliced thin
½ cup walnuts, toasted and chopped
½ cup dried cherries
1 cup sliced mushrooms
3 ounces shaved Beecher’s Flagship cheese
½ cup Honey Dijon Vinaigrette (recipe to follow)

Preheat your oven to 400 degrees.  Place the bacon slices on a rimmed baking sheet and bake for 5 minutes.  Rotate your baking sheet and then bake for another 4-6 minutes, or until crisp.  Remove the sheet from the oven and transfer the bacon slices to a plate lined with paper towels.  Set aside.

While the bacon is cooking, combine the greens, apple slices, walnuts, dried cherries, mushrooms, and Flagship in a large bowl.  This would also be a good time to make the dressing! (See below.)

Once the bacon has cooled a bit, chop the slices into small pieces and then add to the rest of the salad ingredients.  Drizzle over the Honey Dijon Vinaigrette and then toss well.  Serve now and enjoy!

Nutrition information per serving (1/6 recipe): 330 calories, 24 g total fat, 6 g saturated fat, 21 g carbohydrate, 3 g fiber, 9 g protein

Honey Dijon Vinaigrette
Makes about ¾ cup


2 tablespoons apple cider vinegar
½ teaspoon orange zest
2 tablespoons freshly squeezed orange juice
2 tablespoons honey
1 tablespoon Dijon mustard
Pinch of Kosher salt
¼ teaspoon ground black pepper
1/3 cup olive oil

In a small bowl, whisk together everything but the olive oil.  Once well-mixed, slowly drizzle in the olive oil as you continue to whisk.  This dressing can be refrigerated for up to a week.

Nutrition information per serving (2 tablespoons): 120 calories, 11 g total fat, 1.5 g saturated fat, 6 g carbohydrate, 0 g fiber, 0 g protein

Pacific Northwest Chopped Salad 2

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