7 cups torn romaine
1 cup seedless red grapes
1/2 cup dried cranberries
1/2 cup salted soy nuts
1/4 cup chopped pecans
1/4 tsp salt
1/2 cup shredded sharp cheddar cheese
salad dressing
In a small nonstick skillet coated with butter-flavored cooking spray, cook and stir pecans and salt until toasted. Remove from the heat; set aside. In a salad bowl, combine the romaine, grapes, cranberries, soy nuts, and cheese. Add reserved pecans; toss to combine. Serve with dressing.
Honey-Dijon Vinaigrette
3/4 cup vegetable oil
3 Tbsp cider vinegar
2 Tbsp Dijon mustard
1 garlic clove, minced
1/2 tsp salt
1/4 tsp pepper
2 Tbsp honey
1 Tbsp poppy seeds
Shake all of the ingredients in a salad dressing shaker. Can be refrigerated for up to 7 days; bring to room temperature, then shake vigorously to recombine before serving.
1 cup seedless red grapes
1/2 cup dried cranberries
1/2 cup salted soy nuts
1/4 cup chopped pecans
1/4 tsp salt
1/2 cup shredded sharp cheddar cheese
salad dressing
In a small nonstick skillet coated with butter-flavored cooking spray, cook and stir pecans and salt until toasted. Remove from the heat; set aside. In a salad bowl, combine the romaine, grapes, cranberries, soy nuts, and cheese. Add reserved pecans; toss to combine. Serve with dressing.
Honey-Dijon Vinaigrette
3/4 cup vegetable oil
3 Tbsp cider vinegar
2 Tbsp Dijon mustard
1 garlic clove, minced
1/2 tsp salt
1/4 tsp pepper
2 Tbsp honey
1 Tbsp poppy seeds
Shake all of the ingredients in a salad dressing shaker. Can be refrigerated for up to 7 days; bring to room temperature, then shake vigorously to recombine before serving.
