1headromaine lettuce, chopped in to bite-sized pieces
3slicesbacon, cooked, cooled and crumbled
1/2cupgoat cheese, crumbled
1/2cupdried cranberries
1/2cuppecan halves, roughly chopped
2mediumpears, core removed and roughly chopped (peeled or un-peeled)
Poppy Seed Salad Dressing:
1Tablespoongranulated white sugar
1 1/2Tablespoonswhite vinegar, or white wine vinegar
3Tablespoonsmayonnaise
1teaspoonDijon mustard
1Tablespoonvegetable oil, or canola, or other neutral tasting oil
1teaspoonpoppy seeds
Pinchsalt and pepper
To Serve:
Balsamic Glaze, for drizzling
Prevent your screen from going dark
Instructions
Cook bacon until crisp. Set aside to cool, then crumble.
Prepare the salad dressing by combining all ingredients and whisking until smooth, thickened and creamy. Set aside.
Add chopped romaine to salad bowl. Top with dried cranberries, pecans, chopped pear, bacon and crumbled goat cheese. Drizzle with some of the poppy seed dressing. Toss to combine, adding more dressing if needed.
Drizzle top with balsamic glaze. Serve and enjoy
Notes
Be sure to read the notes above this Recipe Card, for more tips, options, substitutions and variations for this recipe!