This is a gluten and dairy free version of a salad featured on KCTS9 Cooks viewer cooking show. Substitute non dairy cheese with feta, cheddar, or your favorite if you are not sensitive to dairy. Omit pecans if you are sensitive to nuts. If you're nuts about nuts, feel free to swap or mix with macadamia, pine, cashews, etc.
Ingredients:
¼ cup sugar
1/3 cup pecans
1 head romaine
lettuce in bite sized pieces
3 medium pears
(peeled, cored, & thinly sliced)
5 oz. dairy free
cheese – crumbled or shredded
1 avocado – peeled
and diced
½ cup sliced
scallions
Dijon Vinaigrette:
1/3 cup olive oil
5 tsp. red wine
vinegar
1 tsp. sugar
1 ½ tsp. Dijon
mustard
1/2 tsp. salt
1 garlic clove
minced
fresh
ground black pepper to your taste
1. In heavy skillet over medium heat, gently
stir ½ cup sugar with pecans until sugar melts and caramelizes them, remove from
pan and let cool on wax paper, break in small pieces.
2. For the vinaigrette, add all ingredients
except oil to a large mixing bowl, pour olive oil in a thin stream while
vigorously whisking ingredients together until well blended.
3. In a large
serving bowl, layer lettuce pieces, then pear slices, cheese, avocado, and
scallions.
4. Drizzle vinaigrette over salad and sprinkle
with pecans.
back to gluten free recipes