Romaine, Blue Cheese and Spiced-Pecan Salad

Photo: Charles Schiller; Styling: Lynn Miller

Yield: Serves 8
Cost per Serving: $1.14
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Nutritional Information

Amount per serving
  • Calories: 336
  • Fat: 32g
  • Saturated fat: 6g
  • Protein: 6g
  • Carbohydrate: 10g
  • Fiber: 3g
  • Cholesterol: 13mg
  • Sodium: 386mg


  • 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


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