While searching for a Thanksgiving-esque salad, I wanted both the ingredients and the preparation to be a simple, no-fuss recipe, which is what I discovered in this Autumn Chopped Salad (original recipe here and here). All the ingredients, minus the pears, were able to be bought prepackaged, measured, and thrown in the bowl in less than five minutes. From the verbal praise to the requests for the recipe, I can conclude that the family definitely enjoyed this new spin on a sometimes forgotten Thanksgiving side dish.
– 6 to 8 cups romaine lettuce
– 2 medium pears, chopped
– 1 cup dried cranberries
– 1 cup chopped pecans
– 4 to 6 oz bacon bits
– 4 to 6 oz feta cheese, crumbled
– Poppy Seed Salad Dressing
– Balsamic Vinaigrette Salad Dressing
In a large bowl, combine the lettuce, pears, cranberries, pecans, bacon, and feta cheese. In a measuring cup, add 3/4 c Poppy Seed salad dressing and 1/4 cup Balsamic Vinaigrette salad dressing; mix together and drizzle over the salad.