This is light and refreshing and makes a lovely lunch to serve anyone.
- 1/4 cup sugar
- 1/3 cup pecans, coarsely chopped
- 1 bunch Romaine lettuce
- 2 cups Raspberries or Blackberries (or a cup of each)
In a small skillet over medium temperature, cook and stir the sugar until melted and a light caramel colour. This will take about 9-10 minutes. Now add the pecans and stir to coat. Spread out on parchment paper to cool. Break up in small pieces. Set aside.
In a large bowl, tear up the lettuce into bite-size pieces and combine the berries. Nothing is worse that a large piece of lettuce hanging out of a ladies mouth because it was too big. Right?
- 1/4 cup mayonnaise
- 2 tbsp. sugar
- 1 1/2 tbsp. sour cream
- 1 tbsp. cream
- 1 tsp. poppy seeds
Whisk the ingredients together, and drizzle over the salad and toss to coat.
Sprinkle the top with the coated pecans. This will yield 10 servings unless you are all really, really enjoying it.
Serve with warm Brioche buns and a glass of the chilled white grape. Enjoy!