| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings | serves |
Ingredients
- 4 slices Bacon diced
- 2 Eggs
- 6 cups Romaine Lettuce chopped
- 1 Apples diced
- 1 Pear diced
- 1/2 cup Pecans halved
- 1/3 cup Cranberries dried
- 1/3 cup Feta Cheese crumbled
Poppy Seed Dressing
- 1/3 cup Mayonnaise
- 1/4 cup Milk
- 2 tablespoons Sugar
- 1 tablespoon Apple Cider Vinegar
- 1 tablespoon Poppy Seeds
Ingredients
Poppy Seed Dressing
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Instructions
- Poppy Seed Dressing: Whisk together mayonnaise, milk, sugar, apple cider vinegar and poppy seeds in a small bowl; set aside.
- Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
- Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes. Drain well and let cool before peeling and dicing.
- To assemble the salad, place romaine lettuce in a large bowl; top with arranged rows of bacon, eggs, apple, pear, pecans, cranberries and goat cheese.
- Serve immediately with poppy dressing.
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