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Romaine, Blue Cheese and Spiced-Pecan Salad

Photo: Charles Schiller; Styling: Lynn Miller
Prep time 10 mins
Cook time 12 mins
Yield Serves 8

Ingredients

  • 1/8 cup sugar
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground allspice
  • 1 cup pecan halves
  • 2 tablespoons plus 1/4 cup olive oil
  • 1 tablespoon honey
  • 1/8 cup cider vinegar
  • 1 teaspoon minced garlic
  • Salt and pepper
  • 8 cups torn romaine lettuce
  • 1 cup crumbled blue cheese
  • 1/2 cup thinly sliced red onion

Nutrition Information

  • calories 336
  • fat 32 g
  • satfat 6 g
  • protein 6 g
  • carbohydrate 10 g
  • fiber 3 g
  • cholesterol 13 mg
  • sodium 386 mg

How to Make It

  1. Preheat oven to 400°F. Toss sugar, cayenne pepper, paprika, allspice and pecans together with 2 Tbsp. olive oil. Place nuts in a single layer on a baking sheet and bake for 12 minutes, shaking occasionally. Remove from baking sheet and cool.

  2. In a food processor or blender, combine honey, vinegar, garlic, salt and pepper. With motor running, slowly drizzle in remaining 1/4 cup olive oil in a steady stream.

  3. In a large bowl, combine lettuce, cheese, onion and nuts. Add dressing and toss to coat.