Yields: 4-6 servings
Prep Time: 15 minutes
Ingredients – Salad
- Base: 6 cups chopped romaine lettuce (or a mix of romaine and spring greens)
- Fruit: 1 pear (Bosc or Anjou are great), cored and diced; 1 apple (Honeycrisp, Gala, or Fuji), cored and diced
- Crunch: 1/4 cup dried cranberries, 1/4 cup toasted pecans or walnuts, chopped
- Savory: 4 slices thick-cut bacon, cooked and crumbled; 1/4 cup crumbled feta cheese (optional)
Ingredients – Creamy Poppyseed Dressing
- 1/2 cup mayonnaise
- 1/4 cup milk
- 2 tablespoons apple cider vinegar
- 2 tablespoons sugar
- 1 tablespoon poppy seeds
- Salt and pepper to taste
Instructions
1. Prep the Produce: Wash and thoroughly dry the lettuce. Chop into bite-sized pieces. Dice the pear and apple. Toast the nuts in a dry pan over medium heat for a few minutes until fragrant.
2. Cook the Bacon: Cook bacon until crispy. You can do this in a skillet, oven, or air fryer. Drain on paper towels, then crumble.
3. Make the Dressing: Whisk together mayonnaise, milk, apple cider vinegar, sugar, poppy seeds, salt, and pepper.
4. Assemble the Salad: In a large salad bowl, combine the lettuce, pear, apple, cranberries, nuts, bacon, and feta cheese (if using).
5. Dress and Toss: Drizzle the creamy poppyseed dressing over the salad and toss to coat evenly. Start with a little and add more to your liking.
6. Serve and Enjoy: Serve immediately for the best texture and flavor.
Tips and Variations
Add protein: Make it a meal by adding grilled chicken, shrimp, or chickpeas.
Cheese please: Try other cheeses like cheddar, goat cheese, or blue cheese.
Different Dressings: Substitute the poppyseed dressing with a balsamic vinaigrette, honey mustard, or your favorite dressing.
