Autumn Chopped Salad

Ingredients

• Lettuce

  Romaine or cos, raw

  8 cup shredded or 376g

• Bacon

  Raw, cured pork

  8 strip or 96g

• Apples

  With skin

  1 medium or 182g

• Pears

  Raw

  1 medium or 178g

• Pecans

  Nuts

  1 cup, chopped or 109g

• Cranberries

  Sweetened, dried

  2 tbsp or 15g

• Blue cheese

  4 oz or 113g

• Garlic

  Raw

  1 cloves, minced or 3g

• Onions

  Raw

  2 tbsp chopped or 20g

• Dijon mustard

  Grey poupon

  1 tsp or 5g

• Vinegar

  Cider

  ¼ cup or 60g

• Olive oil

  Salad or cooking

  ¼ cup or 54g

• Honey

  1 tsp or 7g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. In a pan over medium high heat, cook bacon until done. Remove from heat and cool. Roughly chop.
2. In a small bowl or jar, combine garlic, chopped onion, Dijon mustard, apple cider vinegar, olive oil, honey, salt, and pepper. Whisk or shake until well combined.
3. Place the sliced romaine hearts in a large bowl. Top with chopped apple, pear, pecans, cranberries, bacon, and crumbled blue cheese. Add dressing and gently toss to combine.

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