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In a large bowl, add 4 cups chopped romaine lettuce, 1 diced barlett pear, 1 diced crisp red apple, 5 pieces cooked and chopped thick-cut bacon, ¼ cup dried cranberries, ¼ cup chopped toasted pecans, and ¼ cup crumbled feta cheese. Toss to combine.
To make the dressing, add ⅓ cup mayonnaise, ¼ cup milk, 3 tablespoons granulated sugar, 4 teaspoons apple cider vinegar, and 2 teaspoons poppy seeds to a medium bowl and whisk to combine.
Pour half of the dressing over the salad and toss until evenly coated. Add more dressing as desired or serve the remainder on the side. Serve immediately.