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SMOKY PECAN SALAD FOR TWO

Add some Memphis flair to your humdrum salad with smoky cayenne pecans and grilled red peppers.
Preparation
1. Heat pecans and cayenne in a pan on the Memphis until just starting to burn.

2. Add red pepper and continue to heat just a bit longer – no more than 2 minutes – stirring constantly.

3. For the dressing, whisk together the balsamic vinegar, olive oil and brown sugar until combined.

4. In a large bowl, toss together the lettuce, onion and blue cheese.

5. Drizzle dressing over the top of the salad, and then sprinkle the pecans and peppers on top.

6. Enjoy your light but flavor-packed salad!
Ingredients
½ C pecans, chopped
¼ tsp cayenne
2 handfuls lettuce
½ red pepper, diced
½ C sweet onion, diced
¼ C blue cheese
¼ C balsamic vinegar
1 ½ Tbsp brown sugar
2 Tbsp olive oil
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