Small Berry & Pecan Recipe
Romaine and Arcadian mix onions, candied bacon, pecans, strawberries, blueberries
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Base
Toppings
Method
Prepare Salad Base
- 1
Wash Lettuce and Greens
Thoroughly wash the romaine lettuce and Arcadian mix greens under cold running water. Spin dry using a salad spinner or pat dry with paper towels.
- 2
Chop Romaine
Chop the romaine lettuce into bite-sized pieces and place it in a large salad bowl.
- 3
Add Arcadian Mix
Add the Arcadian mix greens to the bowl with the romaine lettuce.
- 4
Slice Red Onion
Thinly slice the red onion and add it to the salad bowl with the greens.
Prepare Toppings
- 5
Prepare Candied Bacon
If using pre-made candied bacon, chop it into small pieces. If making from scratch, cook bacon in a skillet until crispy, then toss it with brown sugar until coated and caramelized. Allow to cool and chop.
- 6
Chop Pecans
Roughly chop the pecans to release their flavor and add them to the salad.
- 7
Prepare Berries
Wash the strawberries and blueberries. Hull and slice the strawberries into halves or quarters, depending on size.
- 8
Add Toppings to Salad
Once all toppings are prepared, add the candied bacon, chopped pecans, sliced strawberries, and blueberries to the salad bowl.
Serve the Salad
- 9
Toss the Salad
Gently toss all ingredients in the salad bowl until evenly mixed.
- 10
Serve Immediately
Serve the salad immediately for the freshest taste. Enjoy!