Ranch Salad with Candied Pecans

  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 4 servings
Save Recipe

Directions

  1. 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.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Roasted Acorn Squash and Portobello Mushroom Salad with Radicchio, Apples and Pumpkin Seeds

Crisp Salad with Spicy Ranch Dressing

Iceberg Salad with Buttermilk Ranch Dressing

Color Crunch Salad

Kale and Persimmon Salad with Pecan Vinaigrette