Romaine Pecan Salad

Author: Canadian Living

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: April 2003

Ingredients

  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons wine vinegar
  • 2 tablespoons sweet mustard
  • 1 teaspoon soy sauce
  • 1/4 teaspoon dried dillweed
  • 8 cups romaine leaves torn
  • 1/3 cup pecan chopped

Method

In bowl, whisk together olive oil, wine vinegar, mustard, soy sauce and dillweed. Toss with romaine leaves. Sprinkle with pecans.

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Romaine Pecan Salad

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