Pecan Romaine Salad

Millican Pecan - Pecan Romaine Salad
By

American Pecan Council | ILovePecans.org

Toasted pecans are the star of this simple salad. Combined with goat cheese, pomegranate seeds and a balsamic fig vinaigrette, this salad will surely impress everyone at the table.

Pecan Romaine Salad

Ingredients:

  • 1 cup toasted pecan halves
  • 1 bag of hearts of romaine lettuce, leaves separated
  • 1/2 cup crumbled goat cheese
  • 1/2 cup pomegranate seeds
  • Balsamic fig vinaigrette, to taste

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Instructions:

  1. Toast pecans in a 350 degrees Fahrenheit oven for 10 minutes, or until golden brown.
  2. On individual salad plates, place a few leaves of romaine lettuce.
  3. Sprinkle leaves with goat cheese crumbles, toasted pecan halves and pomegranate seeds.
  4. Lightly dress with balsamic fig vinaigrette and serve.

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Nutrition Facts:

Calories

330

Fat

30 g

Sat Fat

5 g

Sodium

370 mg

Carbs

14 g

Fiber

5 g

Protein

6 g

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