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Spicy Pecan Salad

Recipe Super Source

1 heart of romaine lettuce

red onion (medium sized)

1/8 cup blue cheese crumbles

2 oz. chopped spicy pepper pecans (see recipe below)

4 teaspoons raspberry vinaigrette (per serving)


Toss romaine lettuce with raspberry vinaigrette and divide evenly on

salad plates. Slice red onion paper−thin and layer to taste on top of

the greens. Sprinkle with blue cheese crumbles and spicy pepper

pecans to taste.

Spicy Pepper Pecans:

2 oz. or 1/2 cup of chopped pecans

3 teaspoons dark brown sugar

1/2 teaspoon cayenne pepper


Rinse pecan pieces to dampen. Combine brown sugar and cayenne

pepper in a small bowl. Mix in damp pecan pieces and toss until

thoroughly coated. Spread evenly on cookie sheet then place in

preheated 400F oven and cook 5 to 10 minutes or until brown sugar

is thoroughly melted on pecans. Remove and let cool.

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