- Fry the diced bacon in the vegetable oil, until crispy.
- Coat the sliced apples in lemon juice to prevent them from turning brown.
- Place the cooked bacon, sliced pears and sliced walnuts on a bed of salad leaves.
- Drizzle the olive oil over the salad ingredients. Serve immediately.
Recipe from Bennett Opie.
There's more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.
Enjoy sliced apples with walnuts on a bed of salad leaves
Juice of 1 lemon 4 small apples, cored and sliced 200g (7 oz) salad leaves 200g (7 oz) back bacon (diced) 10 (1 tablespoon) vegetable oil 100g (3-4 oz) pickled walnuts (sliced) 40ml (4 tablespoons) olive oil salt and pepper (season to taste
Time: 10 minutes Serves: 1 Nutrition: n/a