CHICKEN AND BACON AUTUMN CHOPPED SALAD RECIPE
This Chicken and Bacon Autumn Chopped Salad Recipe is so easy to throw together and has the most amazing flavor. I am not a huge salad fan, but this is a recipe I could eat day after day, it is so yummy.
Provided by Camille Beckstrand
Categories Salad
Number Of Ingredients 9
Steps:
- In a large bowl, combine the lettuce, apples, cranberries, walnuts, bacon, chicken and feta cheese.
- In a smaller bowl, combine poppy seed dressing with balsamic vinaigrette. Drizzle over salad right before serving. If you prefer your salad to have more dressing, feel free to experiment with the combination.
- (This salad makes enough for about 6-8 servings. If you are not going to be eating it all in one sitting, only put dressing on what you will be eating or it will get all soggy.)
Nutrition Facts : Calories 484 kcal, Carbohydrate 28 g, Protein 23 g, Fat 33 g, SaturatedFat 7 g, Cholesterol 56 mg, Sodium 345 mg, Fiber 7 g, Sugar 17 g, ServingSize 1 serving
AUTUMN CHOPPED SALAD
Make and share this Autumn Chopped Salad recipe from Food.com.
Provided by gailanng
Categories Greens
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- On a large platter, combine the lettuce, pears, cranberries, pecans, bacon and feta cheese. Drizzle generously with vinaigrette.
Nutrition Facts : Calories 416.2, Fat 33.6, SaturatedFat 8.6, Cholesterol 37.7, Sodium 476.3, Carbohydrate 24.2, Fiber 8, Sugar 12.9, Protein 9.9
AUTUMN CHOPPED SALAD
Great salad for Thanksgiving or X-mas!
Provided by linda hennessey
Categories Lettuce Salads
Number Of Ingredients 8
Steps:
- 1. In a bowl combine lettuce, pears, cranberries, pecans, bacon, and cheese.
- 2. In small bowl combine 70 percent poppy seed dressing and 30 percent balsamic vinaigrette dressing. Drizzle over salad.
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From therecipecritic.com
4.9/5 (11)Total Time 15 minsCategory Salad, Side DishCalories 513 per serving
- In a large bowl combine romaine, pear, apple, bacon, cranberries, pecans and feta cheese. Toss.
- To make the creamy poppyseed dressing: Whisk together mayonnaise, milk, sugar, cider vinegar, and poppyseeds. Add desired amount to the salad and toss.
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5/5 (3)Total Time 45 minsCategory SaladCalories 264 per serving
- Toss the sweet potatoes with the olive oil, salt and pepper and spread into a single layer on a sheet pan. Roast for 30 minutes until the sweet potatoes are tender and slightly browned at the edges. Set aside and let cool.
- In a large bowl, combine the romaine, kale, apples, grapes, pumpkin seeds, feta, parsley and sweet potatoes.
- For the vinaigrette, combine the garlic, sherry vinegar, salt and pepper in a small bowl. Whisk in the olive oil until fully combined. Drizzle the vinaigrette in the salad before serving.
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Reviews 37Calories 537 per servingCategory Salad
- Add all the dressing ingredients to a jar with a lid, seal, and shake. (You can make ahead and store in the refrigerator for 2-3 days.)
- Add all the salad ingredients to a large bowl, lightly drizzle the dressing over the top (add less than you think you need), and toss. Serve with extra dressing on the side.
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From lecremedelacrumb.com
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- Add walnuts to a medium pan and stir over medium heat on the stove for 1-2 minutes until toasted. Add brown sugar and cinnamon and continue to stir until sugar is dissolved and walnuts are coated in the sugar mixture. Transfer to a glass plate or a metal serving pan to cool. Once cooled, roughly chop and add to the salad.
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