Brian and I got a bit crazy at Christmas. Tired of the potluck style holidays all the rest of the year, we decided to serve a full five course meal at Christmas. Our goal was to make everyone slow down… pay attention to the food and one another. Too often theses days, we rush through meals and conversations and we miss out on the little details that make things special. When you’re not wolfing down your dinner… when you take time to savor the flavors… you notice all the delicious little intricacies. Same goes for not rushing through conversations…. slowing down… listening… looking the other person in the eye. We miss so much in our rush.
This is the salad that we made for Christmas dinner. Lots of unusual and unique flavors (especially for our families that like their iceberg lettuce and ranch dressing.) I wasn’t positive how it would go over with our crew, but it has become a favorite that is often featured at Family Dinner Night.
HERE is the original recipe that I discovered on Pinterest…. (how did we ever find new recipes before Pinterest?) I followed the recipe the first time or two, but once it became a favorite and started appearing at more dinners I cut a couple of corners and made a few changes. I changed the name too, it was called an Autumn Salad, but since I serve it year round ….. it has become our Any Season Chopped Salad.
Any Season Chopped Salad
- 8 c. Romaine lettuce, Chopped
- 1 medium Gala apple, chopped
- 1 c. dried cranberries
- 1 c. candied pecans, chopped
- 1/4 c. sunflower seeds
- 6 oz. feta cheese, crumbled
- Poppy Seed Salad Dressing (I use Panera)
- Balsamic Vinaigrette (I use T. Marzetti)
In a large bowl, combine the lettuce, apple, cranberries, pecans, and feta cheese.
In large measuring cup, combine the poppy seed and vinaigrette dressings. (I like to mix them evenly, but you can adjust it to your personal preference.) I use about a third of this mix on the salad. (Again… add more or less to your personal preference.)