*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I made this delicious salad 3 times in the past week once for 50 people once for 20 people and once for my family. To a person they all raved about it and I had MANY requests for the recipe. I did coarsely chop the pecans to make them more evenly distributed in the salad. Even my 20 month old granddaughter couldn't get enough!
A nice easy but delicious green salad! I followed the advice of other reviews and tossed the pecans with some butter and brown sugar in a pan. I used a raspberry vinegar that I made and didn't find it to be bitter at all. I also only used 4 tbsp of olive oil and added a splash of lemon juice. I will definately be making this one again!
This was an absolutely delicious salad. I had many requests for this recipe at the pot luck I brought it to. If I could have given more stars, I would have. On a side note, I don't believe reviewers should knock a recipe down because "of the high fat content". If that were the case, all pastry,cookie,salad dressings etc would have to be downgraded. We don't need nutrition police in the reviews, we are perfectly capable of checking out the nutritional guide ourselves. Now I will step down from my soapbox :-)
I've used this recipe mulitple times in the last few weeks for different gatherings and it is a major hit every time. Everyone asks for the recipe. I used balsamic raspberry vinegar and goat cheese since that's what I had on hand and it was delicious.
Really delicious but I had to give 4 stars not 5 due to the very high fat/calorie content. This is a great recipe for special occasions:-) I did modify the dressing to include some garlic powder and lemon juice (two essential elements for any dressing to remove some of the oil taste). I think you could also stretch out the lettuce needed to 10 cups or so. I used candied pecans (skillet fry pecans with spray butter and brown sugar) and blue cheese.. Delish!
I have served this salad made with Greek feta twice in one week and received rave reviews both times. Everyone seems to love it. What does it mean when at the end of a sumptuous meal people are still talking about the salad?