Recipe courtesy of Food Network Kitchen
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Ranch Salad with Candied Pecans
Total:
30 min
Prep:
15 min
Cook:
15 min
Yield:
4 servings
Total:
30 min
Prep:
15 min
Cook:
15 min
Yield:
4 servings

Directions

Toss 2 cups cubed raisin-walnut bread with 2 tablespoons melted butter. Bake at 400 degrees F until crisp, 12 to 15 minutes. Puree 1/4 cup each mayonnaise, sour cream, buttermilk, sliced scallions, chopped dill and chopped mint, and 1/4 teaspoon kosher salt in a blender. Toss 2 chopped romaine hearts with the dressing, 1/2 cup candied pecans and the croutons. Season with salt and pepper.

Photograph by Charles Masters

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