Boston Lettuce and Pecan Salad

Cooking Recipes Catalogue

Tangy blueberries and buttery pecans balance perfectly in this satisfying salad.

INGREDIENTS (for 2 servings):


  • Rinse and chop lettuce into bite-size pieces. Spin dry in a salad spinner or press gently between paper towels to remove excess moisture. Lightly chop pecans and toast until fragrant, 5 minutes. Mix warm pecans with blueberries and toss with cheese, lettuce, oil, vinegar, salt, and pepper. Serve.

  • Note:

    This recipe is optimal for Phase 2 of the South Beach Diet.