Let me start by saying that I am completely obsessed with blue cheese, and this recipe specifically came together based on my need for a vehicle for that cheese. That being said, I can’t stop eating this salad. It’s become a regular lunch choice for me—mostly because Brian hates blue cheese, so it’s off limits at dinner time.
If you are like Brian and hate the tangy goodness that is blue cheese, you could always swap it out for goat cheese and I’m sure this salad would be almost equally delicious.
Baby spinach or romaine (I alternate depending on my mood)
Roasted and salted pecans
Crumbled blue cheese
Mix all ingredients together, letting the measurements be dictated by your personal preferences. I tend to use an equal amount of cranberries, pecans and cheese, but that’s just me.
What’s your go-to lunch these days?