The perfect salad with the creamiest poppyseed salad dressing. So good, you’ll want it all your Holiday get togethers!
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4 slices bacon, diced
2 large eggs
6 cups chopped romaine lettuce
1 apple, diced
1 pear, diced
1/2 cup Fisher Nuts Pecan Halves
1/3 cup each dried cranberries and crumbled goat cheese
For the poppy seed dressing
1/3 cup mayonnaise or sub
1/4 cup milk
2 tablespoons sugar
1 tbsp each apple cider vinegar and poppy seeds
To make the poppy seed dressing, whisk together mayonnaise, milk, sugar, apple cider vinegar and poppy seeds in a small bowl; set aside. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside. Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes. Drain well and let cool before peeling and dicing. To assemble the salad, place romaine lettuce in a large bowl; top with arranged rows of bacon, eggs, apple, pear, pecans, cranberries and goat cheese. Serve immediately with poppy seed dressing.

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