I love Madison, a 24-year old writer and editor living in Iowa. I was first introduced to her amazing Autumn Chopped Salad by my aunt. I immediately fell in love with her recipe because of how simple it was to make, not to mention, refreshing to eat. Creativity in the kitchen has never really been my thing but this salad called for little to no skill to make, a few good chops and a nice good toss. Simple right?
Well, this Spring I decided to add a few ingredients to Madison’s Autumn Chopped Salad making it a Spring Chopped Salad. I hope you enjoy it as much as my family does!
- 6 to 8 cups chopped romaine lettuce
- 2 medium pears, chopped (red or green)
- 1 cup dried cranberries
- 1 cup chopped cucumber
- 1 cup grape tomatoes (cut in half)
- 1 cup chopped pecans (sometimes I substitute with 1/2cup Organic Sunflower seeds)
- 8 slices thick – cut bacon, crisp-cooked and crumbled (optional)
- 4 to 6 oz. feta cheese, crumbled
- Poppy Seed Salad Dressing
- Balsamic Vinaigrette
In a large bowl or platter, combine the lettuce, pears, cranberries, cucumber, grape tomato’s, pecans, bacon (optional), and feta cheese. Take a 1cup-measuring cup and fill 70% with poppy seed dressing, topped with 30% balsamic vinaigrette. Drizzle generously the combined salad dressing. Feel free to experiment with the combination; you may prefer your salad to have more dressing.
Photo Courtesy of Richard Swearinger, BHG Food Editor Extraordinaire