Tuesday, July 10, 2012

Wedge Salad

Much like GP, I love me a wedge salad.  I enjoy pulling out the oversized steak knives we got for a wedding gift because they almost never get used otherwise.  I've made this a number of ways, but one thing I always must include are the candied pecans.  It's just not the same without them.  That said, you can add tomatoes, diced cucumbers, avocado...even veggie bacon!  I've done it with vegan blue cheese dressing and greek yogurt blue cheese dressing.  Both were good, but I especially liked the yogurt one.  (Or give GP's dressing a try.)

2 hearts of romaine cut in half lengthwise
1/2 to 3/4 cup sliced cherry tomatoes
1/2 cup roughly chopped pecans
2 Tbsp organic cane sugar
Blue cheese dressing of preference
Fresh ground pepper to taste

Heat sugar in a small nonstick pan over medium heat.  Just as it melts and turns golden, remove from heat, stir in the pecans until coated then pour out onto parchment or wax paper.  Let cool.  Arrange romaine halves on 4 salad plates.  Top with tomatoes and pecans, then drizzle with dressing.  Season with fresh ground pepper.

Serves 4

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