- 1 Granny Smith apple, cored and julienned
- 1 cup balsamic vinaigrette salad dressing
- 1 cup crumbled blue cheese
- 1/2 cup chopped pecans
- 4 slices turkey bacon
- 6 cups torn romaine lettuce
Place the julienned apple into a bowl with the balsamic vinaigrette. Refrigerate for at least one hour to marinate.
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Cook bacon in the microwave or in a skillet over medium-high heat until browned. Drain, and crumble.
In a salad bowl, combine the blue cheese, pecans, bacon and romaine lettuce, and toss to blend. When ready to serve, pour the apples and dressing over the top.