19th Ave New York, NY 95822, USA

Blackberry and Pecan Salad


For the Salad

  • 12 cups mixed greens
  • 12 bacon slices cooked and chopped
  • 1 cup pecans chopped and toasted
  • 6 hard-boiled eggs chopped
  • 6 oz. goat cheese crumbled
  • 1 1/2 cup blackberries or about 5-6 per salad

For the Brown Mustard Vinaigrette:

  • 1/2 cup spicy brown mustard
  • 1/2 cup balsamic vinegar
  • 4 garlic cloves minced
  • 1/4 cup fresh thyme finely chopped
  • 1 1/2 cups extra-virgin olive oil
  • Salt and pepper to taste
  1. In a medium bowl, whisk together the mustard, vinegar, garlic, and thyme together until well combined. Season with salt and pepper.
  2. Slowly drizzle in the olive oil and whisk until it emulsifies and thickens.
  3. Assemble the salad ingredients into a large bowl.
  4. Top with the Brown Mustard Vinaigrette and toss to combine.
Recipe from: Clean Keto Lifestyle

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