Autumn Pecan & Cranberry Salad with Poppyseed Dressing

By McCarleyRHLAC

Ingredients

• For the Poppyseed Dressing:
• 6-8 cups
• Spinach (or romaine, or lettuce of choice)
• 4 slices
• Center cut bacon, cooked and crumbled
• 1 medium
• Apple, diced or sliced fine
• 1 medium
• Pear, diced or sliced fine (or additional apple)
• 1/3 cup
• Pecan halves (or nut of choice)
• 1/3 cup
• Dried cranberries
• 1/2 cup
• Crumbled feta cheese
• 1 cup
• Plain low fat Greek yogurt
• 3-4 tbs
• Almond milk (or milk of choice), or just enough to thin it to your liking
• 1 tbs
• Applecider vinegar
• 1 tbs
• Poppyseeds
• 1-3 tbs
• Sweetener of choice (to taste)
• 1/4 tsp
• Salt

Preparation

Step 1

To make the poppy seed dressing: Whisk all of the ingredients together in a small bowl, or place in a shaker bottle and shake to combine. Chill in fridge until serving.




To assemble the salad: Place the lettuce in a large bowl and top with all of the toppings. Serve with poppy seed dressing.