Ingredients

– poppy seed dressing – candied pecans – bacon – romaine lettuce – apple – pear – pomegranate – feta cheese

Mix dressing

1

Whisk together sugar, vinegar, vegetable oil, salt, poppy seeds, and dry mustard in a small bowl.

Make nuts

2

Cook nuts in brown sugar mixture until they are candied. Watch the nuts closely and stir constantly so they don't burn.

Cook bacon

3

In a separate frying pan, cook bacon until crispy. Place the bacon on a paper towel to cool.

Dress salad

4

Chop lettuce into thin strips. Pour the poppy seed dressing on the lettuce a little at a time and toss to coat.

Chop fruit

5

Wash and chop the apple into cubes and the pear into thin slices. Remove the seeds from the pomegranate half.

Get the full recipe at ashcroftfamilytable.com

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