When the weather starts to cool its time start cooking up heartier meals like soups and stews, right? But the Hubs loves, loves, loves salads so I’m constantly on the look out for new ideas and different combinations of flavors that would make a tasty interesting salad. My girlfriend Lynette used to bring some of the best salads to our get togethers. Whenever we had a potluck we were sure to put her in charge of the salad. She was never afraid of combining unusual ingredients together that produced some of the best salads I ever ate! This salad is lighter fare but it packs loads of tasty fall inspired flavors that make it a perfect light supper meal. Plus it has bacon so you know it’s going to be fantastic!
Fill a pot with water. Add eggs. Turn heat to high and bring water to a boil. Once water comes to a boil, cover pan with a lid and turn off heat. Let eggs sit for 15 minutes in the hot water.
Fill a bowl with ice and water. Transfer eggs from the hot water into the bowl of ice water and let them sit for 5 minutes.
Peel and slice eggs. Set aside.
Fry bacon in a large skillet until crisp. Drain on paper towels and crumble. Set aside.
Add mayonnaise, milk, sugar, apple cider vinegar and poppy seeds to a jar. Seal and shake to combine all the ingredients. Set aside.
Place romaine lettuce in a large bowl. Add dressing and toss to coat lettuce with the dressing.
Divide lettuce between two serving bowls. Top the lettuce in each bowl with crumbled bacon, sliced hard boiled egg, chopped pecans, chopped apple, chopped pear, dried cranberries and crumbled Feta cheese. Garnish with freshly cracked black pepper.
Serve immediately.
A big shout out to Damndelicious.net for providing the inspiration for this lovely fall inspired salad. This lovely salad is packed with fabulous fall flavors all dressed in a light poppy seed dressing giving it a lovely sweetness. The smoky bacon bits and creaminess from the Feta cheese pairs beautifully with the crunchy apples and pears. Give this salad a try when you’re looking for a lighter meal and something less filling. You’re going to love this one!
Harvest Salad
Ingredients
- 4 strips bacon
- 2 large eggs
- 10 oz bag chopped romaine lettuce
- 1 Fuji apple, cored and diced
- 1 pear, cored and diced
- ½ cup pecans, roughly chopped
- ¼ cup dried cranberries
- ¼ cup crumbled Feta cheese
For the Dressing:
- ⅓ cup mayonnaise
- ¼ cup milk
- 1 tbsp sugar
- 2 tbsp apple cider vinegar
- 1 tbsp poppy seeds
- freshly cracked black pepper
Instructions
- Fill a pot with water. Add eggs. Turn heat to high and bring water to a boil. Once water comes to a boil, cover pan with a lid and turn off heat. Let eggs sit for 15 minutes in the hot water.
- Fill a bowl with ice and water. Transfer eggs from the hot water into the bowl of ice water and let them sit for 5 minutes. Peel and slice eggs. Set aside.
- Fry bacon in a large skillet until crisp. Drain on paper towels and crumble. Set aside.
- Add mayonnaise, milk, sugar, apple cider vinegar and poppy seeds to a jar. Seal and shake to combine all the ingredients. Set aside.
- Place romaine lettuce in a large bowl. Add dressing and toss to coat lettuce with the dressing.
- Divide lettuce between two serving bowls. Top the lettuce in each bowl with crumbled bacon, sliced hard boiled egg, chopped pecans, chopped apple, chopped pear, dried cranberries and crumbled Feta cheese.
- Garnish with freshly cracked black pepper.
- Serve immediately.
Did You Make This?
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Then Jesus declared, “I am the bread of life. Whoever comes to me will never go hungry, and whoever believes in me will never be thirsty.”
John 6:35
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