There are times when you find something really great and you just want to share it with everyone.
This is one of those times…I can’t put into words how delicious this salad is.
I have been loving it for lunch…approximately 8 times in the last 2 weeks.
Sound excessive? Probably, but it’s really good!
This is great for lunch or add chicken and make it a main dish salad. You can serve it at a holiday gathering to enjoy a side of something ‘kind of’ healthy, eat it for breakfast, I don’t care, just make sure you try it…sooner rather than later.
Autumn Chopped Salad
Printable Recipe Here
2 cups CHOPPED GREEN LEAF LETTUCE
1/2 of a medium PEAR, chopped
1/4 cup DRIED CRANBERRIES
1/4 cup CHOPPED PECANS
2 slices BACON, crisp cooked and crumbled
1 – 2 oz. FETA CHEESE, crumbled*
1 Tablespoon POPPY SEED DRESSING
1/2 Tablespoon Balsamic Vinaigrette
Combine all ingredients except dressing. Drizzle with dressing and toss before serving.
Makes 1 really large serving. Double or triple as needed.
*I have used blue cheese and goat cheese in place of the feta, both were delicious.
Recipe Source: Espresso and Cream
This recipe is linked to Ingredient Spotlight – Eat at Home Cooks
I too love this recipe. I have also substituted almonds for the pecans, and an apple for the pear, just because that is what I had at home and it still taste amazing!