Dr. Tina Marcantel, RN, NMD

Hot Onion Pecan Salad

published by Dr. Marcantel on February 3rd, 2010 Print this page

Dr. Tina Marcantel

4-6 cups baby romaine lettuce (cleaned and chopped)                1/2 cup pecan pieces
1/2 onion (chopped)                                                                      2 cloves garlic (chopped)
2 tablespoons raspberry vinaigrette salad dressing                      seasoning to taste
(I use Drew’s–no sugar)

Lightly sauté onions and garlic in pan sprayed with canola oil. Mix with lettuce, pecans, and dressing. Serve warm.

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