Romaine/Spinach Salad with Pecans

This easy to make salad is a great complement to any main entree. The dressing lightly coats the lettuce and vegetables, accentuating the sweetness of the bell peppers and roasted pecans.

PREP TIME – 10 Min
READY IN – 10 Min

Makes 6 Servings

INGREDIENTS:

1/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
6 large romaine leaves washed and dried
10 oz fresh spinach
3 oz Almond Brothers Cinnamon Roasted Pecans
1 whole carrot peeled and washed
1/2 of red bell pepper thinly sliced in 3 inch strips
1/2 of yellow bell pepper thinly sliced in 3 inch strips
Small yellow onion thinly sliced
1 tsp garlic salt
1/2 tsp of ground pepper
1 tsp of crushed basil
Pinch of salt
3 oz bleu cheese crumbles

DIRECTIONS:

1. Break romaine leaves into small pieces and mix in large bowl with spinach.
2. Top with Onion, bell peppers and seasoning.
3. Shred the carrot on top using the large side of a cheese grater.
4. Cover with plastic wrap and refrigerate.
5. When ready to serve add Almond Brothers Cinnamon Roasted Pecans, bleu cheese and oil and vinegar.
6. Toss to coat evenly and serve immediately.