Ingredients
Units
Scale
- 6 to 8 cups chopped romaine lettuce
- 1 medium (red) pears, chopped
- 1 medium (red) apple, chopped
- 1 cup dried cranberries
- 1 cup chopped praline-sugar coated pecans
- 8 – 10 slices thick-cut bacon, crisp-cooked and crumbled
- 4 oz. feta cheese, crumbled
- 4 oz. gorgonzola cheese, crumbled
- 1 cup poppy seed salad dressing
- 1 cup cranberry balsamic vinaigrette
- Instructions
- On a large platter, combine the lettuce, pear, apple, dried cranberries, praline pecans, bacon and feta and gorgonzola cheese.
- Mix the poppy seed dressing with the cranberry balsamic vinaigrette. Add more or less of each according to your taste preferences. (More sweet = Less balsamic)
- Drizzle the dressing onto the salad and gently toss.
- Pass any extra dressing around to guests.
Instructions
- On a large platter, combine the lettuce, pear, apple, dried cranberries, praline pecans, bacon and feta, and gorgonzola cheese.
- Mix the poppy seed dressing with the cranberry balsamic vinaigrette. Add more or less of each according to your taste preferences. (More sweet = Less balsamic)
- Drizzle the dressing onto the salad and gently toss.
- Pass any extra dressing around to guests.
