Broccoli romaine salad w/candied pecans
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 large head chopped romaine lettuce3 cups chopped fresh broccoli1 large red onions, pickled6 oz package chopped pecans2 tsp granulated sugar4 tbsp packed brown sugar divided2 tbsp apple cider vinegar0.5 cup olive oil3 tbsp butter, salted2 tbsp grated parmesan cheese2 cup seasoned croutons
Chop lettuce and broccoli, add to large bowl. Thinly slice red onion and pickle in vinegar and granulated sugar. Set aside.
In a small sauce pan pan, melt butter and add half of brown sugar. Toss in chopped pecans and coat. Spread on wax paper lined baking sheet and chill in fridge.
In a small bowl, add liquid from pickled onions, remaining brown sugar and olive oil. Add salt and pepper. Whisk briskly until emulsified.
Add pickled onions, parmasan cheese and chilled candied pecans (chop up into smaller pieces) to lettuce bowl. Toss with vinegrette. Top with croutons and serve.
Serving Size: Large salad makes about 12 1 cup servings
Number of Servings: 12.0
Recipe submitted by SparkPeople user MBREKKE.
Serving Size: Large salad makes about 12 1 cup servings
Number of Servings: 12.0
Recipe submitted by SparkPeople user MBREKKE.
Nutritional Info Amount Per Serving
- Calories: 266.2
- Total Fat: 23.7 g
- Cholesterol: 8.9 mg
- Sodium: 127.9 mg
- Total Carbs: 13.8 g
- Dietary Fiber: 3.0 g
- Protein: 3.6 g
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