Inca Salad Recipes

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CAPE COD CHOPPED SALAD



Cape Cod Chopped Salad image

Provided by Ina Garten

Categories     appetizer

Yield 4 to 5 servings

Number Of Ingredients 14

8 ounces thick-cut bacon, such as Niman Ranch
8 ounces baby arugula
1 large Granny Smith apple, peeled and diced
1/2 cup toasted walnut halves, coarsely chopped (see note)
1/2 cup dried cranberries
6 ounces blue cheese, such as Roquefort, crumbled
3 tablespoons good apple cider vinegar
1 teaspoon grated orange zest
2 tablespoons freshly squeezed orange juice
2 1/2 teaspoons Dijon mustard
2 tablespoons pure maple syrup
Kosher salt
1/2 teaspoon freshly ground black pepper
2/3 cup good olive oil

Steps:

  • Preheat the oven to 400 degrees F.
  • Place a baking rack on a sheet pan and lay the bacon slices on the rack. Roast the bacon for about 20 minutes, until nicely browned. Allow to cool.
  • In a large bowl, toss together the arugula, apple, walnuts, cranberries, and blue cheese.
  • For the dressing, whisk together the vinegar, orange zest, orange juice, mustard, maple syrup, 1 1/2 teaspoons salt, and the pepper in a bowl. Slowly whisk in the olive oil.
  • Chop the bacon in large pieces and add it to the salad. Toss the salad with just enough dressing to moisten. Sprinkle with 1/2 teaspoon salt and toss well. Serve immediately.

INCA SALAD



Inca Salad image

Make and share this Inca Salad recipe from Food.com.

Provided by Dancer

Categories     Grains

Time 8m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 cups quinoa, cooked
1 cup frozen corn
1 (16 ounce) can pink beans, drained and rinsed
1 tomatoes, chopped
1 bunch green onion, chopped
1/4 cup cilantro or 1/4 cup Italian parsley, chopped
2 tablespoons lemon juice
1 teaspoon cumin, ground
Tabasco sauce

Steps:

  • Combine all ingredients.
  • Serve with the bottle of hot sauce on the side, so each diner can add more heat to his or her taste.

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