You know that point you reach a few days after Thanksgiving – the one where you say “enough” and you just can’t eat one more Thanksgiving leftover?  It usually happens  around Saturday night or Sunday {or maybe when you can’t zip your jeans}.  Here is the perfect solution to the “no more leftovers syndrome”!  This autumn chop salad is so easy {because we’ve done enough cooking this week} and is full of fresh and delicious tastes – pears, pecans, cranberries, bacon . . . perfect for this next weekend.  So when you go to the store again {how many times have you gone to the store in the last few days??}, pick up the ingredients for this delicious and light “after feast” meal.  You’ll be so glad you did!

Autumn Chopped Salad

Ingredients:

Romain lettuces, chopped
Fresh Baby Spinach
Fresh Ripe Pears, Chopped
Dried Cranberries
Pecans, Chopped
Applewood Smoked Bacon, cooked and crumbled
Feta Cheese (or your favorite cheese)
Poppy Seed Salad Dressing
Balsamic Vinaigrette Dressing

Instructions:

Combine ingredients and toss with Poppy Seed Salad Dressing.  Drizzle with Balsamic Vinaigrette.  – Mmmm- gotta love it!

Recipe adapted from Espresso and Cream