Print
Ingredients
Scale
- 6–8 cups chopped romaine lettuce
- 1 red apple, diced
- 1 Anjou or Bartlett pear, diced
- 3–4 strips bacon, cooked until almost crisp, crumbled
- ½ red onion, chopped
- ⅓ cup dried cranberries
- ⅓ cup crumbled feta cheese
- ⅔ cup pecans or walnuts
- ⅓ cup brown sugar
- ¼ teaspoon cinnamon
- ⅓ cup apple juice
- ⅓ cup apple cider vinegar
- ⅓ cup olive oil
- 2 tablespoons honey
- ¼ teaspoon black pepper
Instructions
- Combine the apple juice, apple cider vinegar, olive oil, honey, and black pepper in a jar. Shake well.
- In a bowl, mix chopped romaine lettuce, diced apples, diced pears, crumbled bacon, chopped red onion, dried cranberries, and feta cheese.
- Toast pecans or walnuts in a pan over medium heat for 1-2 minutes until fragrant.
- Add brown sugar and cinnamon to the nuts, stirring until sugar melts and coats the nuts. Let them cool.
- Chop the cooled nuts and add them to the salad. Pour the dressing over and toss to combine. Serve immediately.
Notes
Ensure your lettuce is well-dried after washing for the best texture.
Adjust sweetness by varying the amount of honey in the dressing to match your taste.
For added texture, consider adding crispy tortilla strips or crunchy sunflower seeds.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing, Toasting
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 18
- Sodium: 400
- Fat: 22
- Saturated Fat: 3
- Unsaturated Fat: 17
- Trans Fat: 0
- Carbohydrates: 29
- Fiber: 4
- Protein: 6
- Cholesterol: 10