This Lettuce Salad with Sun-Dried Tomatoes and Pecans is an attempt to recreate a salad served at the Bonafey Restaurant in Kfar Rut, Israel. The combination of the flavorful dressing with the lettuce, pecans and sun-dried tomatoes is delicious. The restaurant's salad includes feta cheese, but I don't think the cheese is an essential ingredient.
Ingredients:
- SALAD
- romaine lettuce and baby lettuce
- sun-dried tomatoes, cut into small pieces
- pecans, chopped
- feta cheese (optional)
- DRESSING
- 1/2 cup Dijon mustard
- 1/4 cup mayonnaise
- 1/4 cup olive oil
- 3 cubes frozen garlic
- 1 tablespoon dried parsley
- 1 tablespoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
Preparation:
1. Wash and dry lettuce leaves. Place in a large bowl.
2. Add sun-dried tomatoes and pecans.
3. In a small bowl, whisk dressing ingredients together.
4. Pour the dressing over salad, gently toss, and serve. If preferred, serve the salad with the dressing on the side.
5. If desired, garnish with cheese.
2. Add sun-dried tomatoes and pecans.
3. In a small bowl, whisk dressing ingredients together.
4. Pour the dressing over salad, gently toss, and serve. If preferred, serve the salad with the dressing on the side.
5. If desired, garnish with cheese.
