Yield:
Makes 4 servings.Ingredients
1 head Boston or oakleaf lettuce
1/3 cup pecan halves
1 tablespoon butter
1/4 teaspoon paprika
1/4 pound grilled pork tenderloin (or cooked, smoked turkey, steak, or chicken), cut into strips
1/8 teaspoon oregano
salt and pepper, to taste
vinaigrette of your choice
Instructions
Rinse, dry, and tear lettuce leaves and place them into a salad bowl. Saute pecan halves in butter and paprika for 2 to 3 minutes. Set aside pecans and barely heat the pork strips in the same pan. Add oregano and salt and pepper. When just warm, add this to the salad bowl, then toss with pecans and vinaigrette.
