Spicy Pecan Salad

Ingredients and Instructions

1 heart of romaine lettuce

red onion

1/8 cup crumbles blue cheese

2 oz. spicy pepper pecans (chopped)

4 teaspoons raspberry vinaigrette (per serving)

Toss romaine lettuce with raspberry vinaigrette and divide evenly on

salad plates. Slice red onion paper−thin and layer to taste on top of

the greens. Sprinkle with blue cheese crumbles and spicy pepper

pecans to taste.

Spicy Pepper Pecans:

2 oz. or 1/2 cup of chopped pecans

3 teaspoons dark brown sugar

1/2 teaspoon cayenne pepper

Rinse pecan pieces to dampen. Combine brown sugar and cayenne

pepper in a small bowl. Mix in damp pecan pieces and toss until

thoroughly coated. Spread evenly on cookie sheet then place in

preheated 400F oven and cook 5 to 10 minutes or until brown sugar

is thoroughly melted on pecans. Remove and let cool.