Balsamic Pecan Salad
Ingredients
- 1 head romaine lettuce, shredded
- 1/4 cup cucumber, diced
- 1/4 cup tomatoes, chopped
- 1/3 cup pecans, toasted
- 1/8 tsp sea salt
- 1/8 tsp black pepper, or to taste
- 1 tbsp extra virgin olive oil
- 1 drizzle of balsamic glaze
Instructions
- Cut the lettuce into shreds and add it to a salad bowl. Chop the cucumber and tomato and add on top of the lettuce.
- In a dry non-stick pan on medium-low heat toast the pecans for 4 minutes till warm and fragrant, make sure to move them around so they don't burn.
- Place the warm pecans on top of the salad. Then add the sea salt, black pepper, evoo, and drizzle the balsamic glaze. Serve and enjoy! Toss with a fork to incorporate the dressing.