Autumn Salad
By: Carrie Barr
Published: Wednesday, January 6, 2010 - 4:45pm

Ingredients




2 cups each kale, escarole
red leaf lettuce, torn into bite-size pieces
4 scallions, chopped, including green tops
4 broiler-fryer breast halves, cooked
cubed
1/2 cup orange cheddar cheese
2 lg. McIntosh or other crisp red apples, chopped
1/2 cup Muenster cheese
 cup Monuka raisin
 cup golden raisins
2 tablespoons butter
 cup blanched almonds
1/4 cup sesame seeds
5 strips bacon, cooked crisp
chopped
Dressing, recipe follows
1/2 cup white vinegar
1/2 cup olive oil
1/4 teaspoon dry mustard
1/4 teaspoon lemon pepper
1/2 teaspoon salt or to taste
1 teaspoon tarragon
1 teaspoon sugar
1 clove garlic, pressed

Preparation

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.