Although I was unable to find all the ingredients here, it was still a LOVELY Delicious salad, and even our Colombian guests wanted seconds. =)
~I made this yummy salad for Mary's birthday party...and I was so BUSY serving all of my guests, that this is the only pic we got of the salad. =) ~
How to: Autumn Chopped Salad from here
You will need:1. Heat skillet (I generally don't add oil to the pan first - the bacon releases enough grease). Lay bacon in skillet in a single layer and cook on one side until strips start to curl up. Flip slices over and cook until they're as crispy as you like. Lay cooked pieces on a paper towel to drain fat. Repeat with remaining bacon (pour off fat in between batches). Rough chop once cooled.
6 to 8 cups chopped romaine lettuce
2 medium pears, chopped
1 cup dried cranberries
1 cup chopped pecans
4 to 6 oz. feta cheese, crumbled8 slices thick-cut bacon, crisp-cooked and crumbledPoppy seed Salad Dressing
2. In a large bowl combine lettuce, pears, cranberries, pecans, bacon and feta cheese (omit bacon for vegetarians / omit bacon and feta for vegans).
3. Drizzle generously with 70% poppy seed dressing followed by 30% balsamic vinaigrette (omit poppy dressing for vegans).
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(Personal note: I couldn't get all of the special dressings this recipe calls for here in Colombia, so I googled and found this recipe for "Poppy Seed Dressing" and it was DELISH with this salad.
~Poppy Seed Dressing~
1/3 cup white sugar
1/2 cup white vinegar
1 teas. salt
1 teas. dry mustard (I used reg. mustard =)
1 teas. grated onion
1 cup veg. oil
1 Tab. poppy seeds.
In a blender combine sugar, vinegar, salt, mustard, and onion and process for about 20 seconds. With blender on high, gradually add oil in a slow steady stream. Stir in poppy seeds.
And as Always...ENJOY!