Autumn Chopped Salad

Autumn Chopped Salad

Course Side Dish
Prep Time 15 minutes
Total Time 15 minutes
Servings 6 people
Calories 188kcal

Ingredients

Candied Pecans:

  • 1/2 cup chopped pecans
  • 2 Tablespoons sugar
  • 1/2 teaspoon cinnamon

Dressing:

  • 1/3 cup plain nonfat Greek yogurt
  • 1/4 cup low-fat 1% milk
  • 3 Tablespoons sugar
  • 4 teaspoons apple cider vinegar
  • 2 teaspoons poppy seeds

Salad:

  • 1 pound chopped romaine
  • 2 ounces sliced red onion
  • 3 ounces sliced bartlett pear
  • 1 ounce reduced-fat feta cheese crumbles
  • 1 ounce cooked diced bacon (approx. 6 slices)
  • 1 ounce 50% less sugar dried cranberries

Instructions

  • Add chopped pecans, sugar and cinnamon to a nonstick skillet over medium high heat. Stir continuously until sugar has melted completely and pecans are coated in glaze. Spread on parchment or wax paper to cool.
  • Whisk all dressing ingredients together in a small bowl; set aside and store in the refrigerator until serving.
  • Place salad ingredients in a large bowl and toss to combine.
  • Toss salad in dressing immediately before serving, or serve with dressing on the side. If making ahead of time, wait to add candied pecans until right before serving.

Notes

1 serving: 4.3 ounces salad + 1.3 ounces dressing
MFP: MFF Autumn Chopped Salad

Nutrition

Serving: 4.3ounces | Calories: 188kcal | Carbohydrates: 20.1g | Protein: 7.1g | Fat: 8.8g