Sunday, November 13, 2011

Autumn Chopped Salad

I have made this twice in the last week and I LOVE it. It's so yummy.....


Photo Courtesy of Richard Swearinger, BHG Food Editor Extraordinaire 

Autumn Chopped Salad
(Printable Recipe)

Ingredients
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)
*optional: Ditalini Pasta {I added about 2 C cooked pasta to my salad}

Instructions
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.

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