Author: Jessica TruesdalePrintWith ImageWithout Image
Candied Pecan Cranberry Wedge Salad
Prep time: 5 MinCook time: 5 MinTotal time: 10 Min
- Iceberg Lettuce
- 1/2 Cup Candied Pecans
- 1/2 Cup Dried Cranberries
- 1/2 Cup Buttermilk Ranch Dressing
- Prepare the lettuce first, by removing the outer leaves. Chop the head of lettuce to make 4 wedges. Cut the end to remove the stem.
- Plate the wedges and top with the blue buttermilk dressing, cranberries, candied pecan crumbles, and tomatoes.
- Serve cold and enjoy!
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