Autumn Chopped Salad

Photo Courtesy of Richard Swearinger, BHG Food Editor Extraordinaire
Autumn Chopped Salad
  • *6 to 8 cups chopped romaine lettuce
  • *2 medium pears, chopped
  • *1 cup dried cranberries
  • *1 cup chopped pecans
  • *8 slices thick-cut bacon, crisp-cooked and crumbled
  • *4 to 6 oz. feta cheese, crumbled
  • *Poppy seed Salad Dressing (I like T. Marzetti)
  • *Balsamic Vinaigrette (I like Newman’s Own Light 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.
  2. Happy Cooking!
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