This hearty salad is a
perfect lunch or would go well with a soup for dinner. Don’t skip
toasting the pecans because it really brings out the flavor.
- 6 slices nitrate free bacon
- 1/2 cup chopped pecans
- 1 tablespoon palm shortening, optional
- 2 cups romaine lettuce, torn
- 2 cups endive, torn
- 1/2 sweet onion, sliced thin
- 3/4 cup grape tomatoes
- Raspberry Vinaigrette
Fry bacon in skillet until crispy. Remove from pan and leave bacon
grease in the pan. Add pecans to the skillet and stir in a little palm
shortening if needed. Stir often to avoid burning and and cook for about
5-7 minutes until browned. Toss the romaine and endive together and mix
in onion and tomatoes. Put the salad on a plate, top with pecans, bacon
and raspberry vinaigrette
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