Autumn Chopped Salad

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Yield: 8 servings
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  • 6 cup(s) romaine lettuce chopped
  • 2 pears chopped
  • 1 cup(s) cranberries dried
  • 1 cup(s) pecans chopped
  • 8 slice(s) bacon crisp-cooked and crumbled
  • 6 ounce(s) feta cheese crumbled
  • 2 ounce(s) T. Marzetti Poppy Seed Dressing
  • 6 ounce(s) Newman's Own Light Balsamic Vinaigrette


  1. 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.
November 2011

This recipe is a personal recipe added by littleredmandy and has not been tested or endorsed by MyRecipes.

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