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Boston Lettuce and Pecan Salad

Rated as 4.68 out of 5 Stars

"Tangy blueberries and buttery pecans balance perfectly in this satisfying salad."
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servings 315 cals
Original recipe yields 2 servings


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  1. Rinse and chop lettuce into bite-size pieces. Spin dry in a salad spinner or press gently between paper towels to remove excess moisture. Lightly chop pecans and toast until fragrant, 5 minutes. Mix warm pecans with blueberries and toss with cheese, lettuce, oil, vinegar, salt, and pepper. Serve.


  • Note
  • This recipe is optimal for Phase 2 of the South Beach Diet.
  • Copyright© 2003 Waterfront Media, Inc. All rights reserved.
  • See more from The South Beach Diet Online.

Nutrition Facts

Per Serving: 315 calories; 29.3 g fat; 10.4 g carbohydrates; 6.2 g protein; 13 mg cholesterol; 82 mg sodium. Full nutrition


Read all reviews 16
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Pretty good, light salad. The blueberries and balsamic vinegar are a great balance. I will probably make this again.

wasn't quite a 5 but more than a 4. My husband was quite surprised that he liked it. As he said, he loves pecans, loves blueberries, loves ba;samic vinegar dressing on lettuce(used olive oil in...

This salad was very light tasting, but very good at the same time. Also tried with black raspberries. Husband loved it. Tonia11


It ROx~~!!~~

this salad was great. i substituted the canola oil for olive oil as i had none at home. will definitely make again.

Delicious, Delicious, Delicious. Very good flavor and easy to make.

An absolute delight - enjoyed by numerous family members and friends. Easy!

Simple but very good. (I left blueberries off because I'm in Phase I!)