Autumn Chopped Salad With Creamy Poppyseed Dressing Recipe

Cooking Directions

• STEP 1.Start by preparing the salad ingredients. Wash and chop the lettuce into bite-sized pieces.
• STEP 2.Core and dice the apples and pears, and chop the pecans.
• STEP 3.In a large bowl, combine the lettuce, apples, pears, pecans, and cranberries. Toss gently to mix everything together.
• STEP 4.To make the creamy poppyseed dressing, whisk together mayonnaise, Greek yogurt, honey, apple cider vinegar, poppyseeds, salt, and pepper in a small bowl.
• STEP 5.Drizzle the dressing over the salad and toss gently to coat all the ingredients.
• STEP 6.Serve the Autumn Chopped Salad immediately and enjoy!

Cooking Tips

• For added flavor, you can toast the pecans before adding them to the salad. Simply place them in a dry skillet over medium heat and cook until fragrant.
• If you prefer a sweeter dressing, you can add more honey to the creamy poppyseed dressing.
• To make this salad ahead of time, prepare the ingredients and dressing separately. Store them in airtight containers in the refrigerator and assemble the salad just before serving.

Storage and Serving

• This Autumn Chopped Salad is best served fresh.
• If you have any leftovers, store them in an airtight container in the refrigerator for up to 2 days.
• To serve the leftovers, give the salad a good toss to redistribute the dressing and flavors.