This Northwest Salad is a crowd-pleaser. Sweet pecans, lovely spring lettuce, and berries galore topped with lemon dressing. It’s dressed to impress!
Northwest Salad
- 5-6 ounces spring lettuce
- 1 cup fresh blackberries (use 1/2 cup of blackberries, raspberries, & strawberries for Paleo or Keto option)
- 1 cup fresh blueberries, stemmed (leave off salad for Paleo or Keto option)
- 1 cup fresh raspberries
- 1 cup fresh strawberries, stemmed & sliced or quartered
- 1 recipe lemon dressing
- 1 recipe sugared pecans (use plain pecans for Paleo or Keto option)
- 1/2 cup feta cheese, crumbled (optional)
For this gorgeous salad, simply toss some fresh spring lettuce onto your prettiest platter. Top with fresh blackberries, blueberries, raspberries, and sliced strawberries. Cover with lemon dressing and then sugared pecans. Feta cheese also goes well with this salad but is ever so optional.
Salad Dressing
- Juice of 1/2 fresh lemon (about 1/4 cup)
- 3/4 cup extra-virgin olive oil
- 2 teaspoons sugar (use Stevia or Swerve replacement for Keto or Paleo option)
- Salt & pepper to taste
Simply shake the salad dressing ingredients together in a container with a lid & drizzle on your gorgeous salad. This recipe makes about a cup of dressing so you will have leftovers for another day. Just save in the fridge.
Sugared Pecans
Preheat oven to 250°F.
- 1/2 teaspoon vanilla extract
- 1 cup white sugar
- 3/4 teaspoon salt
- 1 teaspoon ground cinnamon
- Dash of freshly ground nutmeg
- 3 cups pecans
Beat 2 egg whites with a hand mixer until frothy. After egg whites are frothy add vanilla, sugar, salt, cinnamon & nutmeg. Mix well.
Stir in pecans.
Line baking sheet with parchment paper and spread pecans on a baking sheet.
Bake pecans for 45 minutes to an hour, stirring every 10-15 minutes. Sugarcoating will harden as they cool. Cool completely.
