Boston Lettuce and Pecan Salad Recipe

Boston Lettuce and Pecan Salad Recipe

  • 1 head Boston lettuce
  • 1/4 cup pecans
  • 1/2 cup fresh blueberries
  • 1/4 cup monterey jack cheese, grated
  • 2 tablespoons canola oil
  • 1 tablespoon balsamic vinegar
  • salt and pepper
  1. Rinse and chop lettuce into bite-size pieces. Spin dry in a salad spinner or press gently between paper towels to remove excess moisture. Lightly chop pecans and toast until fragrant, 5 minutes. Mix warm pecans with blueberries and toss with cheese, lettuce, oil, vinegar, salt, and pepper. Serve.
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