Autumn Chopped Salad Recipe

Yields: 4-6 servings
Prep Time: 15 minutes

Ingredients โ€“ 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.

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