Roasted Carrot, Beet and Avocado Salad

 I love the flavors and colors in this tasty salad. You can serve it with fresh bread and/or grilled chicken for a complete meal.

Roasted Carrot, Beet and Avocado Salad

Ingredients:

2 cups baby carrots, sliced in half if thick (or regular carrots, sliced into thick matchsticks)

1 large beet, peeled and cut into thick matchsticks

1 tablespoon olive oil

1 garlic cloves

1 shallot, sliced thin

1 teaspoon dried thyme

1/4 teaspoon coriander

Red pepper flakes

Kosher salt

Freshly ground black pepper

1 large avocado, peeled and sliced thin

3 cups mixed greens

1/3 cups extra virgin olive oil

1 large orange

1 large lemon

1 tablespoon red wine vinegar

1 teaspoon honey

Honey goat cheese

Roasted and salted pepitas

Directions:

1. Preheat oven to 450 degrees F.

2. On a large sheet pan, spread a thin layer of olive oil. On the sheet pan, mix the carrots, beets, 1 garlic clove, shallot, juice from 1/2 of the orange, thyme, coriander, red pepper flakes, salt and pepper. Toss together. Roast for 30 minutes, or until vegetables are tender. Let cool to room temperature.

For the dressing:

3. In a mason jar with a lid, combine 1/3 cup extra virgin olive oil, juice from the other half of the orange, juice from the lemon, red wine vinegar, and honey. Season with salt and pepper. Shake to combine.

4. To assemble the salad, arrange greens into an even layer on a platter, then add roasted vegetables and sliced avocado. Add dressing, then top with goat cheese pieces and pepitas.

Source: adapted from kathleenashmore.com

Asparagus, chickpea and pistachio salad

 A friend made this salad for a baby shower and it's so delicious!  The pistachios really make it great, but the feta, peas, crispy chickpeas and bright lemon dressing add so much too.  I wasn't sure if I would love the radishes when I made this at home, so I tried some with strawberries instead.  It turns out I like it with radishes best.  They add a great crunch and are just a little zesty.  This salad is perfect for spring.

Asparagus, chickpea and pistachio salad

Ingredients:

1 can garbanzo beans (chickpeas)

Drizzle of olive oil

Salt and pepper

1 bunch asparagus, chopped into 1-inch pieces

1/2 cup frozen peas, thawed

A few handfuls of mixed greens

3 radishes, thinly sliced

1 avocado, pitted and diced

1/2 cup crumbled feta cheese

1/3 cup toasted, salted pistachios

For the dressing:

1/4 cup fresh basil or a mix of basil and mint

1/2 teaspoon lemon zest

1 tablespoon lemon juice

1 tablespoon white wine vinegar

1/4 teaspoon garlic powder or minced garlic

2 tablespoons extra-virgin olive oil, or more as desired

Salt and pepper to taste

Directions:

1. Preheat oven to 425.  Line a baking sheet with parchment, if desired.  It's also fine to roast these right on the pan.  

2. Drizzle pan with olive oil and toss the chickpeas in the oil.  Season with salt and pepper.  Roast for 20-30 minutes, until golden brown and crisp.  Cool.

3. Bring a pot of salted water to a boil.  Prepare a bowl of ice water.  Blanch the asparagus for 60 seconds in the boiling water, then use a slotted spoon to transfer asparagus to the ice water.  After asparagus has cooled, move to a paper-towel to dry.

4. Mix all salad dressing ingredients in a mason jar and shake to combine (or whisk together vigorously in a bowl).

5. Put asparagus in a bowl and pour some of the dressing in.  Toss to coat the asparagus.

6. To assemble salad, place spring greens in a bowl or on a platter.  Add peas, asparagus, radishes, and avocado and chickpeas.  Pour remaining dressing on top.  Top with feta cheese and pistachios.

Source: adapted from www.loveandlemons.com

Macho Salad

               I wasn't sure about this combination of ingredients when I first decided to try this recipe.  (Dates with tomatoes?  Cornbread croutons and almonds?)  But I went with it, and I'm glad I did.  This salad does take some work to prep, but then you can store the prepared ingredients separately and have some quick and delicious lunches or dinners in your future.  (I've found my croutons didn't stay as crisp as I would have liked when stored for leftovers.  They were still okay, but you could either omit the croutons with leftovers or try crisping them up in the oven again if they don't stay as crisp as you'd like.)  If the chicken is omitted, this could also be a great option if you need a good side salad to bring to a dinner get-together or potluck.  

You could simplify this salad by omitting the cornbread croutons, but they are a unique, nice addition if you have the time.                                                                      

Macho Salad

(Update: I definitely like grilled chicken better than rotisserie in this salad.  Last time I made this I used grilled chicken tenders seasoned with salt, pepper and garlic powder.  I also omitted the cornbread croutons and it was still very delicious.)

Serves  4-6

Ingredients:

For the salad:

1/2 of a small pan cornbread (I used half of an 8x8 pan)

Extra virgin olive oil, for croutons

2 heads romaine lettuce, washed and chopped

1/2 of a rotisserie chicken, chopped (grilled chicken should work well, too)

1-2 avocados, chopped

1/4 cup goat cheese, crumbled (I used a honey goat cheese from Aldi.)

1 cup cherry tomatoes, chopped

1/3 cup toasted almonds, crushed

4 ears corn on cob, boiled for ~5 min and cut off cob

1 cup chopped dates

For the dressing:

1/4 cup freshly squeezed lemon juice

1 1/2 tablespoons Dijon mustard

1 teaspoon Balsamic vinegar

2 teaspoons brown sugar

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

2 cloves minced garlic

1/4 teaspoon dried basil

1/2 teaspoon dried oregano

1/2 cup extra virgin olive oil

Directions:

1. Combine all dressing ingredients.  Whisk or shake in a jar.  Refrigerate until ready to use.

2. Preheat oven to 350 degrees. Cut desired amount of cornbread into squares for croutons.  (I used about half an 8x8 pan.)  Put in single layer on baking sheet.  Drizzle with extra virgin olive oil and kosher salt.  Stir gently.  Bake for about 10 minutes.  Stir gently.  Bake for another 5-10 minutes, until croutons are crispy and turning golden on the outside.

3. If serving to a crowd, combine all salad ingredients except croutons.  Either pour on desired amount of dressing and toss, or serve dressing on the side.  Add the croutons last.  If using for meal prep, prepare desired amount of salad, then store leftover ingredients in separate containers.

Source: adapted slightly from www.kristinadrus.com and www.tastykitchen.com 

Caramelized BBQ Chicken and Peach Salad

This salad is a big hit at our house.  The original recipe calls for grilling the peach slices, but I've found I like it best with just fresh sliced peaches.  Chicken with BBQ sauce is good to begin with, but I love the method of caramelizing the BBQ sauce with grilled chicken slices.  The reduced BBQ sauce gets thicker and sticks to the chicken.  This salad is a good combination of flavors!

Caramelized BBQ Chicken and Peach Salad

Serves 4

Ingredients:

4 chicken breasts, seasoned with salt and pepper (can also use chicken tenderloins)

1 head romaine lettuce

3-4 ripe peaches

about 4 ounces white cheddar cheese

BBQ sauce (about 1 1/2 cups)

For the dressing:

1/2 cup buttermilk

1/4 cup plain Greek yogurt

2 tablespoons chopped fresh basil, plus extra for garnish, if desired (or 1 teaspoon dried basil)

1/2 teaspoon minced garlic

1 1/2 teaspoons red wine vinegar

salt and pepper to taste

Directions:

1. Preheat grill to 375 degrees.

2. Whisk together all dressing ingredients.  Refrigerate until ready to use.

3. Wash, dry, and chop lettuce.  Slice peaches fairly thinly.  Chop cheese into cubes.

4. Grill chicken.  A few minutes before chicken is done, brush with BBQ sauce.  Cook until chicken reaches 165 degrees.  Allow chicken to cool for 5-10 minutes, then slice into strips.

5. Heat BBQ sauce over medium high heat in a saucepan until bubbly.  Add grilled chicken strips.  Toss strips in BBQ sauce for a few minutes, until coated and sauce sticks to the chicken.  

6. Assemble salads by placing lettuce, chicken, peaches, and cheese on each plate.  Drizzle on dressing.  Garnish with extra chopped basil, if desired.

Recipe adapted from: A Bountiful Kitchen

Summer Corn, Avocado, Feta and Basil Salad

Fresh corn on the cob is so nice to look forward to each year!  This salad makes good use of it.  It can be served by itself or over a bed of greens (spinach, arugula, etc.).  Paired with grilled chicken and maybe some bread with butter, it makes for a wonderful summer meal.

Summer Corn, Avocado, Feta and Basil Salad

Serves 2-4 as a side salad

Ingredients:

Salad ingredients:

3 ears corn on the cob

2 cups chopped cucumber

1 1/2 cups chopped cherry tomatoes (or 2 chopped roma tomatoes)

1/4 cup red onion, chopped finely

1-2 avocados, diced

1/2 cup feta cheese crumbles (I like to crumble block feta myself rather than buy feta crumbles)

1/4 cup basil, cut into thin ribbons

For the dressing:

3 tablespoons white balsamic vinegar (can substitute regular balsamic or red wine vinegar)

Juice from 1 lemon

1 clove minced garlic

1/2 teaspoon kosher salt

1/4 teaspoon pepper

Directions:

1. Bring a large pot of water to a boil.  Add corn on the cob and boil for 5 minutes.  Remove corn from water and let cool.  Once cool, cut corn off the cobs.

2. Whisk together all dressing ingredients.

3. Toss together corn, cucumber, tomatoes, red onion, avocado, feta and basil.  Pour desired amount of dressing over top and stir.  Season with salt and pepper to taste.

Can be served by itself or over a bed of greens (spinach, arugula, etc.)

Source: adapted from Lillie Eats and Tells

Apricot Almond Salad with Grapes and Creamy Feta Dressing

I love salads with an unexpected ingredient, and the dried apricots in this salad are such a flavorful addition.  The combination of sweet grapes and dried apricots, toasted almonds, and salty feta go so well together.  I've made this both with and without the cucumber.  I think I like it best without the cucumber, but it does add some extra crunch if you decide to include it.

Apricot Almond Salad with Grapes and Creamy Feta Dressing
Ingredients:
8 oz. mixed greens (any combination of baby spinach, spring greens, baby kale, etc.)
1/2 cup chopped dried apricots
1 cup chopped red seedless grapes
1/2 cup chopped almonds, toasted
1/4 cup thinly sliced red onion
1 avocado, chopped
1/2 cucumber, chopped (optional)

For the dressing: (You may need to double the dressing amount if you like more than a very light dressing)
2 tablespoons mayonnaise
1/3 cup buttermilk
Pinch garlic powder
Kosher salt, to taste
Pepper, to taste
1/3 cup crumbled feta

Directions:
1. Combine all the salad ingredients.  Gently toss together.

2. For the dressing: In a small bowl, combine the mayonnaise, buttermilk, garlic powder, salt and pepper.  Mix well.  Add the feta and stir well combine, mashing up any large chunks of feta.  Refrigerate until ready to serve.

Source: salad adapted from my friend, Nellie; dressing adapted from www.ourbestbites.com

Mediterranean Spinach Salad with Quinoa, Tomatoes and Chickpeas

It's kind of funny how my perceptions change over time.  When I just had one little baby at home, it seemed to require a lot of energy to care for her.  Now that I have four kids, during those rare times when it's just me and the baby at home, it seems quite quiet and relaxing.  

This week my husband took our older three kids out, and I anticipated the quiet time at home.  They were going to a baseball game and getting hot dogs or other ballpark food for dinner, so it was the perfect opportunity to indulge a bit and make myself a salad for dinner that I knew no one else in my family would care for.  I had this salad at a friend's house and loved it, but it does have a lot of strong flavors, some of which my kids (and husband) prefer to pass on.

There is a lot happening in this salad: the roasted tomatoes, nutty red quinoa, chewy couscous, salty kalamata onions and feta, and a little surprise of mint.  And the lemon vinaigrette complements it all perfectly.  

Mediterranean Spinach Salad with Quinoa, Tomatoes and Chickpeas

Ingredients:

For the dressing:

1/4 cup red wine vinegar

1 tablespoon Dijon mustard

1 teaspoon dried oregano

1 clove garlic, minced

1/4 teaspoon salt

Pepper, to taste

1/2 cup olive oil

2 tablespoons lemon juice (freshly squeezed)

For the salad:

1 pint grape tomatoes

1 tablespoon olive oil

1/4 teaspoon garlic, minced

1/2 cup red quinoa (uncooked)

1 1/2 cups water

1/2 cup Israeli couscous

1/2 cup red onion, finely diced

1/2 cup kalamata olives, chopped

5 oz. baby spinach, cut into thin ribbons

1/4 cup (0.25 oz. package) mint leaves, cut into thin ribbons

15 oz. can chickpeas (garbanzo beans)

3/4 cup crumbled feta cheese

Directions:

1. In a small bowl whisk together the red wine vinegar, dijon mustard, oregano, minced garlic, salt and pepper.  Slowly drizzle in the olive oil while continuing to whisk briskly.  Whisk in the lemon juice.  If it doesn't look completely combined, pour into a jar with a lid and shake until emulsified.

2. Preheat oven to 375 degrees.  Line a baking sheet with foil (for easy clean-up) and spray with nonstick spray.    Cut the grape tomatoes in half and spread in a single layer on the baking sheet.  Drizzle with olive oil, sprinkle on garlic, and salt and pepper to taste.  Toss to combine.  Bake for 20-22 minutes, stirring halfway through cooking time, or until tomatoes have softened and skins are slightly shriveled.  Cool on baking sheet.

3. In a medium saucepan combine the quinoa and water.  Bring to a boil, then reduce heat, cover, and simmer for 5 minutes.  Add the couscous and increase the heat to bring it back to a boil.  Reduce heat, cover, and simmer for an additional 8-10 minutes, until both the quinoa and couscous are tender.  Stir.  Add salt and pepper to taste.  Stir in 2 tablespoons of the vinaigrette.  Cool completely.

4. Transfer the quinoa and couscous mixture to a large bowl.  Add the cooled tomatoes, red onion, kalamata olives, spinach, mint leaves, chickpeas and feta cheese.  Stir to combine.  Slowly pour in the remaining dressing while gently mixing to coat the salad. (If there will be leftovers, then only put dressing on individual servings and refrigerate the leftover salad and dressing separately.)

Source: salad recipe adapted from www.wegmans.com via my friend, Kathy, G.; dressing recipe from www.allrecipes.com

Kale, Quinoa and Beet Salad

While I enjoyed this salad, I almost didn't post it because it didn't receive rave reviews at our dinner table.  But as I sat down to enjoy the last bit of it for lunch, I realized that I like unique salads, and the kale/quinoa base of this salad can be a great starting point for a delicious salad, even for those who don't care for beets. 

When I served this I billed it as a "build your own salad" and kept all of the different components in separate bowls to let people dish it up how they liked.  I also kept the leftovers stored in their separate bowls, which helped keep things fresh longer.

Kale, Quinoa and Beet Salad
Yield: Serves 4
Note: Steps 1-3 (along with roasting the beets) can be prepared ahead of time and stored separately in the refrigerator until ready to assemble the salad.
Ingredients:
1-2 beets, roasted (avocado or roasted butternut squash could be good alternatives to beets)
1 bunch kale (about 6 oz)
1 teaspoon olive oil
3/4 teaspoons kosher salt
1/2 cup dry quinoa
1 cup water
1/3 cup walnuts
1/3 cup dried cranberries
1 apple, chopped
1/3 cup feta or goat cheese

For the dressing:
3 tablespoons olive oil
2 teaspoons honey
1/4 cup apple cider vinegar
1 teaspoon Dijon mustard
1/2 teaspoon minced garlic
1/2 teaspoon kosher salt
1/4 teaspoon pepper

Directions:

 1. In a small saucepan combine the quinoa and water.  Bring to a boil, then turn down heat to low, cover and simmer 15 minutes or until tender.  Cool. 

2. Place walnuts in a small skillet and toast over medium heat, turning frequently, until fragrant and lightly browned (5-7 minutes).

3. Wash and dry kale.  Cut into thin ribbons.  Toss with 1 teaspoon olive oil and 3/4 teaspoons kosher salt.  Massage kale for 3-4 minutes until it turns bright green and softens. 

4. Whisk together dressing ingredients.  Pour over cooled quinoa and mix well.  Combine the quinoa, kale, beets, walnuts, dried cranberries, apple and cheese. 

Source: adapted slightly from www.jeanetteshealthyliving.com

Orange and Asparagus Spinach Salad

I've just recently realized how easy it is to make a variety of tasty, healthy salads.  This salad came about one afternoon when I had some leftover steamed asparagus in my fridge and some oranges on the counter.  I love the sweetness and unique flavor oranges add to a green salad.  Sometimes asparagus can be a bit pricey, and I think diced avocado would be a great substitute in this salad.

Orange and Asparagus Spinach Salad
Yield: 2 large salads or 4 side salads
Ingredients:
5-6 oz. baby spinach/baby kale mix
1-2 Cara Cara oranges
12-14 asparagus stalks
1/3 cup almonds, toasted and chopped
1/4 cup crumbled feta cheese
Dressing of your choice (Poppyseed is pictured above, but I think balsamic vinaigrette pairs even better)

Directions:
1. Peel and break orange into segments.  Slice each segment in half lengthwise to create thinner orange sections. 

2. Steam asparagus until just tender, then transfer to a bowl of ice water.  Cool and drain.  Chop into 2-inch pieces.

3. Toss all ingredients (except the dressing) together, or arrange on plates.  Drizzle on dressing.

Source: Inspired by Cara Cara and Asparagus Salad in Home Cooking the Costco Way

Berry Avocado Quinoa Salad

As I've mentioned before, one of my dreams is to have an abundance of raspberries growing in my yard.  If that ever happens, I imagine salads like this will make frequent appearances at our table.  This salad is delicious and healthy.  I love the combination of all the different flavors and textures--juicy berries, salty feta, crunchy almonds, little chewy bits of quinoa.  And just about everything is better with avocado, right?

The first time I made this I served it with store-bought poppyseed dressing.  If I end up trying a good homemade dressing I'll have to add an update.  I'd love to find a good oil-free dressing to put on this healthy salad.

Berry Avocado Quinoa  Salad
Ingredients:
1 1/2 cups cooked quinoa
1 cup sliced almonds, toasted
9 oz. baby kale or baby spinach (or a mix of the two)
1 1/2 cups fresh blueberries
1 1/2 cups fresh raspberries
2 medium avocados, peeled, cored and diced
1/2 cup feta cheese, crumbled

Directions:
Toss all salad ingredients together in a large salad bowl (or divide ingredients and layer on individual plates).  Serve with poppyseed dressing. 

 Source: slightly adapted from www.cookingclassy.com

Pear Pomegranate Salad

A friend of mine brought this delicious salad to a baby shower and then kindly sent the recipe along to me.  The recipe comes from the talented ladies at Our Best Bites.  I bought my very first pomegranate to make this salad and now I am quite enamored with the fruit.  The seeds are an absolutely gorgeous color.  And the longer I live the more convinced I become that candied pecans are a magical ingredient to give most any green salad a gourmet flair.

Pear Pomegranate Salad
Ingredients:
For the salad-
1/2 cup chopped pecans
1/4 cup sugar
10 oz spinach and spring mix (or one head romaine lettuce (chopped) mixed with 6 oz of baby spinach)
Seeds from one pomegranate (about 1 cup)
2 pears that are still a little firm, cubed or thinly sliced
4 oz crumbled feta cheese
Juice of 1 lime

For the Sweet Red Wine Vinaigrette-
1/2 cup red wine vinegar
1/2 cup sugar
1-2 cloves garlic, minced
1 teaspoon kosher salt
1 teaspoon coarsely ground black pepper
1/2 cup canola oil

1. Prepare a sheet of parchment paper or foil sprayed with nonstick cooking spray.

2. Combine pecans and sugar in a small nonstick skillet.  Cook over medium-low heat, stirring constantly, until the sugar melts and coats the nuts (about 10-15 minutes).  Quickly spread the nuts onto the parchment paper or foil and set aside to cool.

3. Toss together the spinach, spring mix (or lettuce, if using), pomegranate seeds, pears, and feta cheese.  Drizzle the lime juice over the top and toss again.  Stir in the cooled pecans.

4. To make the vinaigrette, combine the vinegar, sugar, garlic, salt and black pepper in a blender and process on high.  Lower the speed, and while the blender is running, add the oil in a steady stream.  Dressing may be stored in the refrigerator for 2-3 weeks.  Shake well before serving.

Source: slightly adapted from Savoring the Seasons with Our Best Bites by Sara Wells and Kate Jones  

Kale Salad with Apple and Feta

While I know kale is delicious in soup, I wasn't so sure how I would like it in a salad.  It turns out it's delicious!  This salad is a nice variation from the usual romaine or spinach-based salads I usually make.  And I love knowing that kale is so healthy too.

Kale Salad with Apple and Feta
Ingredients:
8 oz. kale, with tough stems removed (I used some washed and cut kale from the bagged salad section of the grocery store)
3/4 teaspoon kosher salt
1/2 cup dried cranberries
1 apple, diced
1/3 cup toasted sunflower seeds
1/4 cup olive oil
2 tablespoons red wine vinegar
1/2 teaspoon sugar
1/3 cup crumbled feta cheese

Directions:
1. If using washed and cut kale, cut the kale into small bite-sized pieces (I like to do this with kitchen shears).  Otherwise, wash the kale and pat it dry.  Cut the tough stem away from the leaf, making a V-shape cut into the leaf as you remove the stem all the way up the leaf.  Stack the kale leaves two or three at a time, roll them up, and slice the leaves into thin ribbons.

2. Place the kale in a large mixing bowl.  Add the salt and massage it into the kale for two minutes.  The kale will turn a darker green and soften a bit.

3. Toss in the dried cranberries, apples, and sunflower seeds.  In a small bowl, whisk together the oil, vinegar and sugar.  Pour over the salad and toss.  Sprinkle feta cheese over the top and serve.

Source: http://www.melskitchencafe.com/massaged-kale-and-craisin-salad-with-feta-cheese/

Peach and Blueberry Spinach Salad

Nothing says summer better than fresh peaches and blueberries.  I've enjoyed this summery salad three days in a row and am loving it.  Candied nuts take a good salad and make it totally crave-worthy!

Peach and Blueberry Spinach Salad
Makes 2 large side salads
Ingredients:
4-5 cups baby spinach
1 peach, thinly sliced
1/2 cup blueberries
1/4 cup crumbled feta cheese
1/4 cup spiced candied pecans
poppyseed dressing

Directions:
1. Combine the spinach, peach slices and blueberries.  Sprinkle the feta cheese and pecans on top.

2. Serve with poppyseed dressing.

Source: myapricotkitchen.blogspot.com

Spring Mix Salad with Strawberries, Grapes, and Almonds

A friend recently brought us dinner and along with some other amazing food, she brought this delicious salad.  It's taken me a long time to realize that salad doesn't just have to consist of some obligatory vegetables to eat with my dinner.  With a little variety, salad can be something to really look forward to.  There are no particularly unusual ingredients in this salad, but I love the combination of greens, sweet fruit, crunchy toasted almonds and parmesan cheese. 

 

Spring Mix Salad with Strawberries, Grapes and Almonds

Note: I used my vegetable peeler to coarsely grate the cheese off a wedge of parmesan.  Also, I think this salad would also be delicious if made with all baby spinach instead of the spinach/spring mix.

Ingredients:

5-6 oz. spinach and spring mix

1/2 lb strawberries, sliced

1 cup halved grapes

1/4 cup coarsely grated parmesan cheese

1/3 cup sliced or slivered almonds

Poppyseed dressing

 

Directions:

1. Place the almonds in a small skillet and toast over medium heat, stirring occasionally until they are light golden brown.  Cool completely.

 

2. Combine all the salad ingredients except for the dressing.  Just before serving drizzle with poppyseed dressing.

 

Source: slightly adapted from my friend, Kate

 

Apple, Bacon and Pecan Salad

When my sister, a self-proclaimed non-veggie person, sent me this recipe I knew I had to try it.  I've choked down many an obligatory salad in my life in an attempt to eat healthy.  But this is a salad I can actually look forward to eating.  It uses common, easy-to-find ingredients that taste kind of like a glorified BLT when combined.  With sweet apple, salty feta, bacon, and the nutty flavor of toasted pecans, it's hard not to like this.

One night when my husband got home late from work we ate this as a late dinner after the craziness of putting the kids to bed and we couldn't stop talking about how good it was.  He even asked if he could take the rest to work the next day for lunch and commented that we should keep this salad recipe in our summer dinner rotation.

Apple, Bacon and Pecan Salad
Ingredients:
1/3 cup pecans
1 head romaine lettuce, chopped
1 small apple, chopped\
1/3 cup dried cranberries
4 strips of bacon, cooked and crumbled
1/3 cup crumbled feta

For the dressing:
1/4 cup poppyseed dressing
1 tablespoon balsamic vinaigrette

Directions:
Preheat oven to 325 degrees.  Place pecans on baking sheet in single layer and toast 3-5 minutes, until fragrant and lightly toasted.  Allow to cool and then lightly chop.

Combine and toss all salad ingredients.  For the dressing combine 1/4 cup poppyseed dressing with 1 tablespoon of balsamic vinaigrette and stir well.  Drizzle over salad.