Chopped Salad with a Balsamic-Peanut Butter Dressing - VeryVera

Chopped Salad with a Balsamic-Peanut Butter Dressing

Originally Published on November 4, 2025

  • Prep Time: 30m
  • Cook Time: 30m

Ingredients

Salad

  • 8 oz thick center-cut bacon, uncooked
  • 8 oz baby arugula or spring mix
  • 1 Cosmic Crisp® apple, diced
  • 1/2 c GA peanuts
  • 1/2 c dried cranberries
  • 1/2 c white shoepeg corn
  • 1/2 c fresh green beans, blanched and chopped
  • 1/2 c shredded Swiss and Gruyère cheese blend

Balsamic-Peanut Butter Dressing

  • 3 tbsp. balsamic vinegar
  • 2 tbsp. creamy peanut butter
  • 3 tbsp. mayonnaise
  • 2 tbsp. water
  • 2 cloves garlic, pressed
  • 1 tsp. Dijon mustard
  • 2 tsp. brown sugar
  • 1/4 tsp. kosher salt
  • 3 tbsp. olive oil
  • ground black pepper, to taste

Instructions

  1. Preheat the oven to 400°F and line a sheet pan with foil. Place a baking rack on the foiled sheet pan.
  2. Lay the bacon slices on the rack. Cook in the oven for 20 to 25 minutes, or until the bacon is cooked and crispy. Allow the bacon to cool.
  3. While the bacon is cooling, make the peanut butter dressing.
  4. In a blender, mix the balsamic vinegar, peanut butter, mayonnaise, water, garlic, mustard, salt, and brown sugar. Slowly add the olive oil until all ingredients are mixed well. Add pepper to the dressing to taste.
  5. To assemble the salad, toss the arugula, apple, peanuts, cranberries, corn, green beans, and shredded cheese together in a large salad bowl.
  6. Chop the cooled bacon into large pieces. Add the bacon pieces to the salad bowl.
  7. Dress the salad with as much of the vinaigrette as desired and toss just before serving. Leftover vinaigrette can be stored in an airtight container in the refrigerator.