• 6-8 cups chopped romaine lettuce
  • 2 medium pears chopped
  • 1 cup dried cranberries
  • 1 cup chopped pecans
  • 8 slices thick cut bacon, crisp-cooked and crumbled
  • 4-6 oz. feta cheese, crumbled
  • Poppy Seed Salad Dressing (store-bought (T. Marzetti) or homemade)
  • 3 oz. Vinaigrette (Happy Olive Traditional Balsamic mixed with Frantoio Olive Oil)
    (1 part balsamic to 2 parts oil)


On a large platter, combine the lettuce, pears, cranberries, pecans, bacon and feta cheese.  Drizzle generously with poppy seed dressing followed by some of the balsamic vinaigrette. I would estimate that I use a cup of dressing total. So use appx. 70 % poppy seed dressing and 30% balsamic vinaigrette. If you prefer your salad to have more dressing, feel free to experiment with the combination.

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