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| Autumn Crunch Salad |
'Tis the season for potlucks! I had two potluck dinner this weekend, and one today for work. For all of them, I brought this delicious Autumn Crunch Salad. It's based on this salad recipe for Chopped Salad from the blog Espresso and Cream: Recipes for a Balanced Life. Her dressing recipe is particularly snazzy, and I added some of my own favorites. It was a hit as far as I could tell...I certainly didn't have any to bring home!
Autumn Crunch Salad
2 heads romaine lettuce (or your personal favorite)
1 large apple
1 cup Sprite
1 cup dried cranberries
1 cup unsalted sweet potato chips (look for these in the health food section)
3/4 cup pecans
3 strips bacon, cooked crips
1/2 cup crumbled goat cheese
1/2 cup balsamic vinaigrette
1/2 cup poppyseed dressing.
Combine balsamic vinaigrette and poppyseed dressing in a small bowl; whisk until combined, and chill until ready to lose. Chop apple into bite sized pieces; put pieces into another small bowl and cover with Sprite for 5 minutes - the citric acid in the Sprite will keep the apples from browning. While your apples are soaking, chop the romaine into bite sized pieces, snap the sweet potato chips in half, and roughly chop the pecans and bacon. Toss all ingredients together in a large bowl. You can make this up to the night before, just toss in the sweet potatoes and dressing last. Serve and enjoy!
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