Emprimir
Correo Electrónico
Add a photo
Ingredientes
- 3 cups romaine lettuce
- 3 cups iceberg lettuce
- 1 cup shredded carrot
- 1 cup shredded red cabbage
- 3 oz caramelized pecans
- 5 oz blue cheese
- 3 oz chopped chives
- Salt and pepper
- Caramelized pecans:
- 2 tbsp packed brown sugar
- ½ tbsp olive oil divided
- ½ tbsp balsamic vinegar
- ¾ -1 cup pecan halves
- Stir sugar, oil, and vinegar in a skillet over medium-high heat until sugar melts and the syrup bubbles.
- Mix in pecans. Stir until nuts are toasted and syrup coats nuts evenly, about 7 minutes. Using fork, separate nuts and cool completely on foil. Coating will harden as nuts cool
Direcciones
- PECANS:
- Stir sugar, oil, and vinegar in a skillet over medium-high heat until sugar melts and the syrup bubbles.
- Mix in pecans. Stir until nuts are toasted and syrup coats nuts evenly, about 7 minutes.
- Using fork, separate nuts and cool completely on foil. Coating will harden as nuts cool
- SALAD:
- Chop lettuces; toss with carrots, cabbage, pecans and dressing. Add blue cheese and chives; toss.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 205g | |
| Recipe makes 4 servings | |
| Calories 281 | |
| Calories from Fat 176 | 63% |
| Total Fat 20.41g | 26% |
| Saturated Fat 7.6g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 27mg | 9% |
| Sodium 528mg | 22% |
| Potassium 474mg | 14% |
| Total Carbs 16.86g | 4% |
| Dietary Fiber 4.3g | 14% |
| Sugars 11.25g | 8% |
| Protein 10.35g | 17% |
