Autumn Chopped Salad

• Gluten free

• Meat

  • 8 slices Bacon, thick-cut cooked and crumbled crisp

• Produce

  • 1 cup Cranberries, dried
  • 2 Pears, medium
  • 6 cups Romaine lettuce

• Condiments

  • 1 Balsamic vinaigrette
  • 1 Poppy seed salad dressing

• Nuts & Seeds

  • 1 cup Pecans

• Dairy

  • 4 oz Feta cheese

Found on holidayspage.net

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

Directions

• 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.