Monday, September 26, 2011
Chopped Autumn Salad
You know when you find a recipe, and you think "Oh my goodness, I'm making this every night!"? Yeah, that happened tonight. I won't actually be making it every night, but it most certainly will be making it's way into our regular rotation.
Little story before we get to the recipe though, you can skip it if you don't like reading. I don't mind. Something really weird happened with this recipe/website. When I meal planned on Friday, it included chicken. But today, when I went to make it, gasp, no chicken. My dinner went from a main dish to a side dish, poof! :/ Oops. But no fear! I just sauteed a chicken breast seasoned with salt, pepper and garlic, sliced it and laid it on top. We'll call that a main course. Delish! (I'm still trying to figure out how I thought there was chicken in this salad...)
*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 (I like Newman's Own Light Balsamic Vinaigrette)
*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.
*I did not edit any of the recipe write up from the original source, however, I agree with all that she said. The only difference was that I only needed about 3/4 cup of dressing- 1/4 balsamic and 1/2 poppy seed. I also swapped dried cherries and walnuts in, just because that's what we usually use and had on hand. The chicken was most certainly a welcome addition, but it's delicious either way. I used 8 cups of romaine, and there was enough for 4 entree sized salads.