Crunchy Green Salad with Beets and Raspberry Vinaigrette

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PC Lettuce Wraps are so crisp you can pick this salad up and eat with your hands! Celery and pecans give extra crunch.

Tags: Intermediate, 30 mins, Salads, Side Dishes, Lunches, Vegetables, Fruit, Fry, Vegetarian
Serves: 4
Skill level: Intermediate
Prep time: 15  minutes
Cooking time: 8  minutes
Total: 23  minutes

Additional Information


no name Pecan Halves, toasted and coarsely chopped
1 pkg (227 g) PC Crispy Lettuce Wraps
1/2 cup (125 mL) PC Raspberry & White Balsamic Vinaigrette
2 stalks celery, thinly sliced
1 can (398 mL) no name Sliced Baby Beet, drained
1 ripe Bosc pear, sliced


  1. In nonstick frying pan, cook pecans over medium heat for 6 to 8 minutes, stirring occasionally, or until golden and fragrant. Cool.
  2. Fan lettuce leaves on four dinner plates. Divide celery, beets and pecans among lettuce leaves. Drizzle dressing over each lettuce leaf. Garnish plates with pear slices.

Chef's Tips

Substitute slivered almonds, if you prefer.

Nutritional Information

Calories 260 Cal
Fat 17 g
Sodium 360 mg
Carbohydrate 24 g
Fibre 4 g
Protein 3 g
Per serving