Autumn Chopped Salad
A vibrant, hearty mix of fresh ingredients celebrating the flavors of fall, drizzled with a rich balsamic vinaigrette.
Ingredients
Main Ingredients
- 2 cups romaine lettuce, chopped Washed and dried before chopping.
- 1 unit ripe pear, diced Choose a ripe pear for sweetness.
- 4 slices bacon, cooked and crumbled Substitute with turkey bacon for a leaner option.
- 1/2 cup dried cranberries Adds sweetness and antioxidants.
- 1/2 cup sharp cheese, cubed Cheddar or gouda work well.
- 1/2 cup pecans, chopped Can be substituted with walnuts or pumpkin seeds.
- 1/4 cup balsamic vinaigrette Use generously for best results.
Instructions
Preparation
- Wash and dry the romaine lettuce. Chop it into bite-sized pieces and set aside.
- Dice the pear and cook the bacon until crispy.
Mixing
- In a large mixing bowl, add the chopped romaine, diced pear, crumbled bacon, dried cranberries, cubed cheese, and chopped pecans.
Dressing
- Drizzle the balsamic vinaigrette over the salad and use tongs to gently toss the salad until evenly coated.
Final Adjustments
- Taste the salad and adjust the dressing as necessary. You can sprinkle more cheese or nuts on top for added flair.
Notes
Keep leftover salad in an airtight container in the refrigerator, but store dressing separately until ready to eat to avoid wilting. For a quick meal, turn leftover salad into a wrap or toss with pasta.