Roasted Romaine, Nut, and Maple Salad – Rachelle Béry
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Ingredients
- 80 plain Greek yogurt mL
- 45 olive oil mL
- 30 mL apple cider vinegar mL
- 30 mL maple syrup mL
- 5 mL Dijon mustard mL
- 30 pecans mL
- 30 sunflower seeds mL
- 2 romaine lettuce hearts
- 30 dried cranberries mL
- To taste, salt and pepper
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