Bacon Chopped Salad
6 to 8 cups chopped romaine or iceberg lettuce
2 medium pears, peeled and chopped into bite-sized pieces
1 cup dried cranberries
1 cup chopped pecans (you can leave this out if you don’t care for nuts)
8 slices thick bacon, cooked until crispy and crumbled
4 to 6 ounces of blue cheese, crumbled
Bottled poppy seed dressing
Bottled vinaigrette dressing
1-2 teaspoons sugar, if desired
Salt, if desired
In a large bowl, combine the lettuce, pears, cranberries, pecans, bacon and cheese.
In a mixing cup make a mixture of approximately 70 percent of the bottled poppy seed dressing and approximately 30 percent of the vinaigrette dressing. Taste the dressing. If necessary, add 1/2 teaspoon of sugar and a dash of salt. Add more sugar and salt if necessary.
Pour dressing over salad and toss to combine. Serve immediately.