chocolate cooking recipes

Autumn Salad

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Autumn Salad


  • 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


  1. Melt butter in small saucepan. Add almonds and sesame seeds and saute until golden brown. Cool.
  2. 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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