Romaine, Berry & Pecan Salad With Ranch, Lemon Vinaigrette And Balsamic Vinaigrette Recipe
Make Romaine, Berry & Pecan Salad With Ranch, Lemon Vinaigrette And Balsamic Vinaigrette Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Salad Base
Dressings
Method
Salad Preparation
- 1
Prepare the Romaine Lettuce
Wash the romaine lettuce thoroughly under cold water. Remove any wilted leaves, then chop the lettuce into bite-sized pieces. Pat dry with a clean kitchen towel or use a salad spinner to remove excess water.
- 2
Prepare the Berries
Rinse the mixed berries under cold water. If using strawberries, hull and slice them into quarters. Leave blueberries and raspberries whole. Set aside in a bowl.
- 3
- 4
Combine Salad Ingredients
In a large bowl, combine the chopped romaine lettuce, mixed berries, and toasted pecans. Toss gently to mix.
Dressing Preparation
- 5
Make the Lemon Vinaigrette
In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and black pepper until well combined. Adjust seasoning to taste.
- 6
Make the Balsamic Vinaigrette
In another small bowl, combine the balsamic vinegar, olive oil, salt, and black pepper. Whisk until smooth and well blended.
