Boston Salad With Pecan Vinaigrette Recipe

• 1 1/2 c. extra virgin olive oil
• 1/4 c. balsamic vinegar
• 1 Tbsp. Dijon mustard
• 2 Tbsp. freshly squeezed lemon juice
• 1 tsp chopped fresh garlic
• 1 pch salt and pepper
• 1/4 c. minced toasted pecan
• 1 lrg head red-leaf lettuce
• 1/2 c. halved grape tomato
• 1/2 c. minced red pepper
• 1/4 c. minced red onion
• 1 c. minced green onion

1. In a medium bowl whisk together oil, vinegar, mustard, lemon juice, garlic, salt and pepper till well combined.
2. Stir in pecans.
3. Rinse and dry lettuce and tear into bite-sized pcs.
4. In a large bowl, toss together lettuce, tomatoes, peppers, and red and green onions with sufficient dressing to just coat the vegetables.
5. Serve immediately.

extra virgin olive oil, balsamic vinegar, mustard, freshly squeezed lemon juice, fresh garlic, salt, pecan, redleaf, halved grape tomato, red pepper, red onion, green onion

Taken from cookeatshare.com/recipes/boston-salad-with-pecan-vinaigrette-89290 (may not work)