Harvest Salad
Apples, pears, cranberries, and pecans give this scrumptious salad a delicious fall flavor profile. And crumbled bacon...oh yah!
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.