Autumn Chopped Salad with Cranberries, Pecans, Bacon and Goat Cheese
Autumn Chopped Salad with Cranberries, Pecans, Bacon and Goat Cheese
This will serve 4-6 people as a side salad or 2-3 as a main. Make this salad your own by using your favourite greens, cheese and/or nut combinations. I've provided an option for honey-roasted nuts as well as an alternate maple-mustard dressing, to try.
Ingredients
6 cups romaine lettuce, chopped into bite-sized pieces
1 medium pear, cored and chopped (doesn't need to be peeled unless you prefer)
1 cup dried cranberries
1 cup roughly chopped pecans (or almonds, walnuts instead) *See variation below*
6 slices thick-cut bacon, crisp-cooked and crumbled
1 cup crumbled goat cheese (or feta, blue, gorgonzola)
Creamy Poppy Seed Salad Dressing (Homemade or your favourite bottled. I love Briana's All Natural Rich Poppy Seed Dressing)
Balsamic Vinegar (optional)
*See alternate dressing variation below*
Method
Spread the chopped lettuce on a large plate. Sprinkle with pears, cranberries, pecans, bacon and goat cheese. Drizzle generously with poppy seed dressing, followed by a splash or two of the balsamic vinegar here and there, if you're using. Use tongs to serve from the platter to individual plates (so you can be sure to get all the topping goodies with the lettuce).
*Honey roasted nuts: for a change and if you have the time, you can mix the nuts with 2-3 Tbsp. of honey and roast on a foil-lined baking sheet in a 350° F. oven for 20 minutes.
*Maple Mustard Dressing Variation: Combine 2 1/2 teaspoons Dijon mustard with 2 tablespoons real Vermont maple syrup and 1/3 red wine vinegar. Add 1 cup extra virgin olive oil and salt and pepper to taste.
Adapted from Espresso and Cream
Prep time: 10 min
Total time: 10 min
Yield: 4-6 servings
http://www.fortysomething.ca/2011/10/autumn_chopped_salad.php