Friday, November 4, 2011

Cheddar Apple Salad

I love eating salads. They are so versatile. You can throw just about any ingredient in and make it work. This salad is sweet with some yummy cheese and crunchy pecans. Perfect for fall.

Here's what you need:

8 cups torn salad greens of your choice (I use romaine and iceberg)
1 cup chopped apple - tart is best, but any kind will work
1/2 cup chopped pecans
4 oz. sharp cheddar cheese, cut into small cubes
6 slices bacon, cooked and diced

For the dressing:
1/2 cup poppy seed dressing
1/4 cup balsamic viniagrette

In a large bowl, toss the salad ingredients together. Whisk the poppy seed and balsamic dressings together. Pour over the salad and toss to coat. You may not need all of the dressing, so just save it in the fridge for future use. I only used about a two-thirds of it so I didn't drown the salad.

Also, if you don't think all of the salad will get eaten, you can leave the dressing off and serve it on the side. Cause lettuce does some funny wilting stuff once it comes in contact with dressing.

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