Romaine, Blue Cheese and Spiced-Pecan Salad

Photo: Charles Schiller; Styling: Lynn Miller

Yield:

Serves 8

Recipe Time

Prep: 10 Minutes
Cook: 12 Minutes

Nutritional Information

Calories 336
Fat 32 g
Satfat 6 g
Protein 6 g
Carbohydrate 10 g
Fiber 3 g
Cholesterol 13 mg
Sodium 386 mg

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

Preparation

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.

Note:

September 2009