Monday, April 8, 2013

Pecan and Blue Cheese Salad

Salad -
1 head green leaf lettuce - washed and torn or chopped into bite size pieces
1/2 cup toasted pecans - roughly chopped
1/2 cup dried cranberries
6-8 oz blue cheese crumbles

Toss together in a salad bowl.

I like this salad with olive oil and balsamic vinegar or buttermilk ranch dressing, but it would be equally good with blue cheese or Italian.

Try topping with grilled chicken or shrimp for a quick and easy lunch salad.


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