Romaine Salad with Raspberries and Pecans

Romaine Salad with Raspberries and Pecans

Sometimes simple is definitely better, and after yesterday’s slightly complex Filo Turnover recipe, I think a salad is in order. And what better way to do salad than with sweet juicy raspberries and crunchy pecans? This salad is really simple but there are a lot of flavors in every bite. I may or may not have eaten all the extra raspberries while I was putting it together…

For this salad I used romaine lettuce which is today’s featured vegetable. It seems boring to feature lettuce, but every vegetable is unique and lettuce is one of the most-consumed veggies out there. I used romaine, but all varieties of lettuce are related to the daisy plant. They are an excellent source of Vitamin A and beta carotenes, and a rich source of Vitamin K. They also are high in folates and Vitamin C. Even iceberg lettuce isn’t as bad as it’s made out to be: it may contain slightly less nutrients than the darker green lettuce varieties, but it still holds its own. The main thing is getting a wide variety of vegetables in your diet, so eat up!

Romaine Salad with Raspberries and Pecans

 

Romaine Salad with

Raspberries and Pecans

  • 1 head romaine lettuce, chopped
  • 1 cup raspberries
  • 1/3 cup pecans, toasted
  • 1 large carrot, sliced
  • 1/4 cup green onion, chopped
  • 1/2 cup cucumber, chopped
  • raspberry-infused balsamic vinegar (or any fruity vinegar, or regular balsamic vinegar)
  • olive oil

In a large bowl, combine romaine lettuce, carrot, green onion and cucumber. Gently fold in pecans and raspberries.

Serve drizzled with olive oil and raspberry balsamic vinegar.

Raspberry and Pecan Salad

I love that salads can be so easy to throw together and that you can really use anything you like to make them – they always taste fresh and delicious even though they’re so simple. Get creative!

Stay tuned for tomorrow’s veggie recipe, and don’t forget to subscribe if you want to follow the whole 50 day challenge.

In case you missed the first 16 days, here are the recipes:

Printable version:

Romaine Salad with Raspberries and Pecans
 
Author:
Serves: 2-4
Ingredients
  • 1 head romaine lettuce, chopped
  • 1 cup raspberries
  • ⅓ cup pecans, toasted
  • 1 large carrot, sliced
  • ¼ cup green onion, chopped
  • ½ cup cucumber, chopped
  • raspberry-infused balsamic vinegar (or any fruity vinegar, or regular balsamic vinegar)
Instructions
  1. In a large bowl, combine romaine lettuce, carrot, green onion and cucumber. Gently fold in pecans and raspberries.
  2. Serve drizzled with olive oil and raspberry balsamic vinegar.

 

 

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