Honey-Mustard Pecan Salad | Midwest Living

Honey-Mustard Pecan Salad

Honey-Mustard Pecan Salad

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  • Makes: 6 to 8 servings
  • Start to Finish 15 mins

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  • 1/4 cup red wine vinegar
  • 4 teaspoons sugar
  • 1 teaspoon honey mustard or other mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/3 cup olive oil
  • 8 cups torn mixed greens such as butterhead lettuce, red-tipped leaf lettuce, romaine, radicchio, arugula, and watercress
  • 1/2 cup chopped pecans, toasted
  • Edible flowers (optional)


  1. In a screw-type jar, combine vinegar, sugar, honey mustard, salt, and pepper; shake to combine. Add olive oil; shake well. Chill until serving time. (Can be made up to 1 week ahead.)
  2. Just before serving, in a large salad bowl, combine greens and pecans. Shake dressing; pour some over greens. Toss. Add enough remaining dressing to coat greens. Toss again. Serve immediately. If you like, garnish with edible flowers. Makes 6 to 8 servings.

Nutrition Facts

(Honey-Mustard Pecan Salad)

Servings Per Recipe 6, cal. (kcal) 188, sodium (mg) 97, Fat, total (g) 18, pro. (g) 2, iron (mg) 1, carb. (g) 7, vit. C (mg) 3, calcium (mg) 20

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