Boston Salad With Pecan Vinaigrette Recipe
Servings: 8
Ingredients
- 1 1/2 c. extra virgin olive oil
- 1/4 c. balsamic vinegar
- 1 Tbsp. Dijon mustard
- 2 Tbsp. freshly squeezed lemon juice
- 1 tsp chopped fresh garlic
- 1 pch salt and pepper
- 1/4 c. minced toasted pecan
- 1 lrg head red-leaf lettuce
- 1/2 c. halved grape tomato
- 1/2 c. minced red pepper
- 1/4 c. minced red onion
- 1 c. minced green onion
Directions
- In a medium bowl whisk together oil, vinegar, mustard, lemon juice, garlic, salt and pepper till well combined. Stir in pecans.
- Rinse and dry lettuce and tear into bite-sized pcs.
- In a large bowl, toss together lettuce, tomatoes, peppers, and red and green onions with sufficient dressing to just coat the vegetables. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 82g | |
| Recipe makes 8 servings | |
| Calories 388 | |
| Calories from Fat 370 | 95% |
| Total Fat 41.92g | 52% |
| Saturated Fat 5.72g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 46mg | 2% |
| Potassium 79mg | 2% |
| Total Carbs 3.84g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 2.15g | 1% |
| Protein 0.66g | 1% |
