Narwhal Salad

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!

Narwhal Salad

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!

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