Tangy blueberries and buttery pecans balance perfectly in this satisfying salad.
INGREDIENTS (for 2 servings):
- 1 head Boston lettuce
- 1/4 cup pecans
- 1/2 cup fresh blueberries
- 1/4 cup monterey jack cheese, grated
- 2 tablespoons canola oil
- 1 tablespoon balsamic vinegar
- salt and pepper
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.
This recipe is optimal for Phase 2 of the South Beach Diet.