Autumn Chopped Salad

Ingredients

• 6 to 8 cups chopped romaine lettuce
• 2 medium pears, chopped
• 1 cup dried cranberries
• 1 cup pecans, toasted and chopped
• 8 slices thick-cut bacon, crisp-cooked and crumbled
• 4 to 6 oz. feta cheese, crumbled
• Poppy seed Salad Dressing (such as T. Marzetti)
• Balsamic Vinaigrette (such as Newman’s Own Light Balsamic Vinaigrette)

Instructions

1. On a large platter or in a big bowl, combine the lettuce, pears, cranberries, pecans, bacon and feta cheese.
2. 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.)