Friday, January 4, 2013

Autumn Chopped Salad

I made this salad for Christmas dinner. Don't let the name fool you, you can make it any time of year. This is the original recipe I followed, but I kinda just eyeballed the toppings because I didn't use as much lettuce as it called for. I probably halved it. I hate when I have leftover salad with the dressing mixed in because you can't save it! Also, I mixed my 2 dressings together and then drizzled it on. Love this salad!

Autumn Chopped Salad
espressoandcream.com
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
Balsamic Vinaigrette

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).

1 comments:

Kristy

this looks super tasty. Can't wait to make this.