One of the first things that Kelly and I wanted to do after we got back to the United States was to eat salad. We’re big on salad-eaters and had (until near the end of our trip) abstained from eating greens to avoid any GI problems.
I’d had a nice-looking salad recipe pinned on Pinterest for quite a while and was thrilled to realize that a quick stop at the grocery store would give us everything we needed. I changed the recipe some to suit our palates – follow the link if you want to see the original.
Autumn Chopped Salad
recipe sourced here
6 to 8 c chopped romaine lettuce
- 1 c dried cranberries
- 1 c chopped pecans
- 1/4 c chopped cooked bacon
- 4 to 6 oz queso fresco, crumbled
- Poppy seed salad dressing
Combine and serve!