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Zesty Arugula-and-Baby Romaine Salad with Candied Pecans and Shaved Reggiano

Photo: Becky Stayner; Styling: Lindsey Lower

Active time 20 mins
Total time 30 mins

Serves 8


  • 4 cups loosely packed arugula
  • 4 cups loosely packed baby romaine lettuce
  • 3/4 cup loosely packed fresh basil leaves, torn into bite-size pieces
  • 1/4 to 1/2 cup Lemon-Mustard Salad Dressing
  • 1/2 cup radishes, thinly sliced
  • 1/4 cup oil-cured olives, pitted and sliced
  • 1 ounce Parmesan cheese, shaved (about 1/2 cup)
  • 1/2 cup Candied Pecans

How to Make It

  1. Toss together arugula, romaine, and basil in a large bowl. Add enough of the salad dressing to lightly coat the greens. Top with radishes, olives, Parmesan, and Candied Pecans. Serve immediately.