Recipe ingredients
- 1 heart of romaine lettuce
- Red onion
- 1/8 cup crumbles blue cheese
- 2 oz. spicy pepper pecans, chopped
- 4 teaspoons raspberry vinaigrette, per serving
- Spicy pepper pecans:
- 2 oz. or 1/2 cup of chopped pecans
- 3 teaspoons dark brown sugar
- 1/2 teaspoon cayenne pepper
Recipe method
- 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:
- 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.
Other thanksgiving recipes:
Spicy pecan salad recipe
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