At a dinner party over the weekend, this salad was served. It was to die for and I just HAD to get the recipe to share with everyone! The name of the salad came about in a fun way; since the cook had no official name for the salad she took the first letter of the names of everyone at the table and tried to make a word with the letters. Strangley enough, “Narwhal” was the end result. The Narwhal salad is the perfect side dish for any summertime meal!
vegetarian, gluten-free, grain-free, soy-free, peanut-free, sugar-free, shellfish-oil, fish-free, nightshade-free, bean & legume-free
- 1/4 cup pecans, chopped
- 1/2 cup Splenda
- Mixed greens (green leaf, spinach, iceberg)
- Red grapes
- Small wedge of red onion, chopped
- Feta cheese, crumbled
- 1 tsp. dijon mustard
- 1 garlic clove
- 1 tsp Splenda
- 4 tsp Alessi White Balsalmic Pear Infused Vinegar
- 6 tsp oil (1 tsp olive oil, 5 tsp canola oil)
In small bowl, mix salad dressing ingredients and let set. In skillet, mix pecans and Splenda. Over medium/high heat, toast the pecans stirring constantly. Toss salad ingredients together and mix in dressing when ready to serve!
Picture pending — I will be recreating this delicious dish soon and will post a picture of it then; stay posted!