Apple pie spice, apple cider, and bits of apple are cooked in butter before being mixed with thick ice cream. Caramel topping is sprinkled throughout when frozen.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 8 slices peppered bacon
- 12 ounces sourdough bread
- 12 ounces crusty bread cubes
- 1 pint cherry tomatoes
- ¾ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 4 cups arugula
- 1 medium avocado – peeled, pitted, and quartered
- 3 tablespoons mayonnaise
- 1 medium lemon, juiced
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Arrange bacon in a single layer on a sheet pan.
- Bake in the preheated oven until crisp, about 15 minutes, turning halfway through. Remove from the oven and transfer to a paper towel-lined plate to drain. Chop when cool enough to handle.
- Add bread cubes and cherry tomatoes to the bacon drippings in the sheet pan. Sprinkle with salt and pepper and toss until evenly coated.
- Return to the oven and bake until bread is toasted and tomatoes have started to burst, about 10 minutes. Remove from the oven. Add arugula and toss to coat.
- Combine avocado, mayonnaise, lemon juice, salt, and pepper in a food processor; process until smooth. Drizzle avocado mayo evenly over salad, then sprinkle chopped bacon over top. Serve immediately.
- Use a sourdough or Tuscan loaf of bread.
- I used Oscar Meyer(TM) Cracked Black Pepper thick-cut bacon and multi-colored cherry tomatoes.
- Don’t toss in arugula until just before serving so it doesn’t get too wilted.
Nutrition Facts
| Calories | 752 kcal |
| Carbohydrate | 103 g |
| Cholesterol | 24 mg |
| Dietary Fiber | 10 g |
| Protein | 26 g |
| Saturated Fat | 6 g |
| Sodium | 2109 mg |
| Sugars | 7 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
I usually don’t like when people do reviews when they have made changes but I’m going to do one here anyway. I used green leafy lettuce instead of arugula. I also pan fried chicken and chopped it up and topped the salad with it. I also used ranch instead of making the dressing. My husband and I weren’t very hungry when it was done so I told our two teen boys that they could help themselves to as much as they wanted. They ate 3/4 of the sheet pan!! They both had three bowls each so my husband and I only got a small bowl each. I made a smaller version without the chicken the next day and it’s SO good. The croutons are life. My husband thought I was being extra when I said that and then he tried them and agreed. This is a wonderful salad. Light but the added protein can help make it an actual meal. We will definitely be making this many more times.