Barley Free Apple and Pecan Salad Cups
Total time20 min
Prep time15 min
Cook time5 min
4.9(4)
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Learn more →Ingredients
4 servings
For the cups
- 8 large butter lettuce leaves, washed and dried
For the filling
- 2 medium apples, cored and thinly sliced
- 1 cup pecan halves
- 1 cup shredded carrot
- ½ cup fresh ricotta
- 2 tbsp fresh flat-leaf parsley, roughly chopped
For the dressing
- 3 tbsp apple cider vinegar
- 2 tbsp olive oil
- 1 tbsp honey
- ¼ tsp salt
Instructions
- 1
Heat a large dry skillet over medium heat. Add the pecan halves and toast, stirring frequently, until fragrant and lightly browned, about 4–5 minutes. Watch closely, as they can darken quickly. Transfer to a cutting board and let cool for 2 minutes, then roughly chop.
- 2
In a small bowl, whisk together the apple cider vinegar, olive oil, honey, and salt until the dressing is smooth and emulsified.
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