Lettuce Salad With Sun-Dried Tomatoes And Pecans Recipe

Cooking Directions

• STEP 1.Start by washing and drying the lettuce leaves thoroughly.
• STEP 2.Tear the lettuce leaves into bite-sized pieces and place them in a large salad bowl.
• STEP 3.Add the sun-dried tomatoes and pecans to the bowl and toss gently to combine.
• STEP 4.In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, salt, and pepper to make the vinaigrette.
• STEP 5.Drizzle the vinaigrette over the salad and toss well to coat all the ingredients.
• STEP 6.Serve the salad immediately as a side dish or add grilled chicken or shrimp to make it a complete meal.
• STEP 7.For storage, keep the salad and dressing separate. Store the salad in an airtight container in the refrigerator for up to 2 days. The dressing can be stored in a separate container for up to 1 week.
• STEP 8.When ready to serve, simply toss the salad with the dressing and enjoy!

Cooking Tips

• To enhance the flavor of the pecans, toast them in a dry skillet over medium heat for a few minutes until fragrant.
• For added freshness, you can add some chopped herbs like basil or parsley to the salad.
• Feel free to customize the salad by adding other ingredients like crumbled feta cheese or sliced avocado.

Storage and Serving

• This salad is best served immediately after tossing with the dressing to maintain its crispness.
• If you need to prepare it in advance, keep the dressing separate and toss the salad just before serving.
• Leftover salad can be stored in an airtight container in the refrigerator for up to 2 days.