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Green Salad with Mustard Dressing and Sweet and Spicy Pecans


  • 2 tablespoons Dijon mustard
  • 1 tablespoon mayonnaise
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons freshly grated onion
  • 2/3 cup olive oil
  • 10 cups torn Boston or romaine lettuce leaves
  • 2 cups watercress sprigs, coarse stems discarded
  • Sweet and Spicy Pecans


Whisk together the mustard, mayonnaise, lemon juice, and onion until smooth. Whisk in the oil in a stream and add salt and pepper to taste.

In a large salad bowl toss the lettuce and watercress with the dressing. Serve the salad on plates and sprinkle each serving with some of the nuts.

serves 8 to 12

From Leslie Glover Pendleton