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Chopped Autumn Salad
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5 from 2 votes

Clean Eating Autumn Chopped Salad

Recipe adapted from here.
Prep Time15 minutes
Cook Time3 minutes
Total Time18 minutes
Course: DIET, DINNER, LUNCH, salad + dressing, sides
Cuisine: American, gluten free
Servings: 2 servings
Calories: 617kcal
Author: Dani Spies

Ingredients

  • 3 romaine hearts thinly sliced
  • 3 slices nitrate-free bacon I look for nitrate-free organic options
  • 1 apple chopped
  • 1 pear chopped
  • 1/4 cup chopped pecans
  • 2 tbsp. tart dried cherries chopped
  • 1 ounce blue cheese crumbled
  • 1 garlic clove crushed
  • 2 tbsp. chopped onion
  • 1 tsp. Dijon mustard
  • 1/4- cup raw apple cider vinegar I like Braggs
  • 1/4 cup extra virgin olive oil
  • 2 tsp. honey
  • Salt and pepper to taste

Instructions

  • Put lettuce in a large bowl and top with the remaining ingredients. Add cup of the dressing and gently toss. Enjoy!
  • Combine all of the ingredients in small bowl, cup or mason jar. Whisk (or shake) all of the ingredients together until well combined.
  • *Note: You can save the dressing in an airtight container in the fridge for up to 2 weeks.

Nutrition

Calories: 617kcal | Carbohydrates: 26g | Protein: 11g | Fat: 55g | Saturated Fat: 12g | Cholesterol: 32mg | Sodium: 460mg | Potassium: 674mg | Fiber: 7g | Sugar: 16g | Vitamin A: 14920IU | Vitamin C: 11.5mg | Calcium: 146mg | Iron: 2.4mg