Autumn Chopped Salad

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6 to 8 cups of romaine lettuce

2 medium pears chopped

1 cup dried cranberries

1 cup chopped toasted pecans

8 to 10 slices of thick bacon, cooked crisp and crumbled

4 to 6 oz feta cheese crumbled

poppy seed dressing

balsamic vinaigrette dressing


1. On a large platter combine all salad ingredients.

2. Drizzle Generously the Poppy Seed Dressing followed by some Balsamic Vinaigrette approximately 1 cup of dressing 70% Poppy Seed Dressing & 30% Balsamic Vinaigrette toasted pecans, put pecans in a dry skillet on medium heat, stirring frequently until they are toasted.

Bon Appetit!

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