Chopped Autumn Salad with Maple Vinaigrette
Anita's Table Talk
romaine, iceberg, spinach—your choice
cooked crisp and crumbled
chopped into small dice
chopped into small dice (I use Honeycrisp or Granny Smith)
chopped red onion
optional and to taste
candied pecans or roasted pecans
dried cherries or cranberries
crumbled feta cheese
crumbled blue cheese or goat cheese also works
can use or more or less to taste
Maple Vinaigrette Ingredients
pure maple syrup
salt and pepper to taste
start with ¼ teaspoon each
For the Salad: COMBINE lettuce/greens, bacon, pear, apple, pecans, dried cherries or cranberries, pomegranate seeds, chopped red onion, and cheese into a very large bowl.
ADD vinaigrette to taste.
TOSS salad until all of the lettuce is lightly covered. SERVE.
For the Maple Vinaigrette: COMBINE cider vinegar, maple syrup and Dijon mustard in a medium bowl. SLOWLY whisk in oil until completely blended.
ADD salt and pepper to taste. COVER and REFRIGERATE.
A little added grilled or roasted chicken to this salad will make this a full meal.