Blue Cheese Pecan Chopped Salad
Blue Cheese Pecan Chopped Salad
- Romaine lettuce, chopped
- Kale, chopped
- Red cabbage, chopped
- Carrots, grated
- Crumbled blue cheese
- La Choy Asian-Style Crunchy Noodles
- Bacon bits (optional)
- Green onions, circular cut
- 1 recipe Sugared Pecans (I recommend making these a day ahead)
- 1 recipe Balsamic Dijon Salad Dressing
If desired, you can toast the chow mein noodles before adding them to the salad. Just place them in a pan over medium heat. Stir while toasting. When they start to smell yummy, you can remove them from the heat.
Stack ingredients on a plate (or you can, of course, make it in a large bowl for a family dinner). Drizzle with salad dressing right before eating.
