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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.

Denton (Denny) Newman Jr.
I've worked at the Brainerd Dispatch with various duties since Dec. 7, 1983. Starting off as an Ad Designer and currently Director of Audience Development. The Dispatch has been an interesting and challenging place to work. I'm fortunate to have made many friends, both co-workers and customers.
(218) 855-5889