Pecan Romaine Salad
- 1 Cup Toasted Pecan Halves
- ½ Cup, Crumbled Goat Cheese
- ½Cup Pomegranate Seeds
- 1 Bag of Hearts of Romaine Lettuce, leaves separated
- Balsamic Fig Vinaigrette, for taste
- Toast pecans in a 350 degree oven for 10 minutes, or until golden brown.
- On individual salad plates place a few leaves of Romaine lettuce.
- Sprinkle leaves with Goat Cheese Crumbles, toasted Pecan Halves, and Pomegranate Seeds.
- Lightly dress with Balsamic Fig Vinaigrette.
Recipe by ILovePecans at https://ilovepecans.org/pecan-romaine-salad/
3.5.3229