Autumn Chopped Salad


Autumn Chopped Salad
Write a review
  1. 6 to 8 cups chopped romaine lettuce
  2. 2 medium pears, chopped
  3. 1 cup dried cranberries
  4. 1 cup chopped pecans
  5. 8 slices thick-cut bacon, crisp-cooked and crumbled
  6. 4 to 6 oz. feta cheese, crumbled
  7. Poppy seed Salad Dressing (I like T. Marzetti)
  8. Balsamic Vinaigrette
  1. On a large platter, combine the lettuce, pears, cranberries, pecans, bacon and feta cheese. Drizzle generously with poppy seed dressing, followed by some of the balsamic vinaigrette. (I would estimate that I used about a cup of dressing: 70 percent poppy seed dressing and 30 percent balsamic vinaigrette) If you prefer your salad to have more dressing, feel free to experiment with the combination.



Tagged with: