Ranch Salad with Candied Pecans
Recipe courtesy of
Food Network Kitchen
From:
Food Network Magazine
- 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
Recipe courtesy of Food Network Magazine
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