Lettuce Salad With Sun-Dried Tomatoes and Pecans (Parve or Dairy)

Salad With Sun-dried Tomatoes, Pecans, and Feta

The Spruce / Miri Rotkovitz

Prep: 10 mins
Cook: 0 mins
Total: 10 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
269 Calories
22g Fat
15g Carbs
6g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 269
% Daily Value*
Total Fat 22g 28%
Saturated Fat 4g 20%
Cholesterol 11mg 4%
Sodium 387mg 17%
Total Carbohydrate 15g 6%
Dietary Fiber 5g 16%
Protein 6g
Calcium 145mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This lettuce salad with sun-dried tomatoes and pecans was inspired by one Giora Shimoni enjoyed at Bonofait, a kosher cafe and patisserie that has since moved from its original location in sleepy Kfar Rut to larger, sleeker digs in Reut, Israel. Shimoni says the combination of the flavorful dressing with the lettuce, pecans and sun-dried tomatoes is so delicious, he considers the feta cheese strictly optional. Cheese lovers won't want to skip the briny garnish, but the appeal of a pareve version of the salad for meat meals is undeniable.

Make It A Meal: Follow the Salad with Chef Todd Gray's baked salmon with potatoes and green olives and roasted asparagus or steamed green beans. Serve challah bread pudding with chocolate and cherries for dessert.

Edited by Miri Rotkovitz


  • For the Salad:
  • 1 to 2 hearts of romaine lettuce
  • 1 (5-ounce) package mixed baby greens
  • 1/4 cup sun-dried tomatoes (cut into small pieces)
  • 1/4 cup pecans (chopped)
  • Optional: 1/3 cup feta cheese
  • For the Dressing:
  • 1/2 cup Dijon mustard
  • 1/4 cup mayonnaise
  • 1/4 cup olive oil
  • 3 cloves garlic (peeled, smashed, and finely chopped)
  • 1 tablespoon dried parsley
  • 1 tablespoon onion powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper

Steps to Make It

  1. Wash and dry the lettuce leaves.

  2. Tear the romaine into bite-sized pieces and place in a large bowl.

  3. Add the baby greens and toss them together. Top with the sun-dried tomatoes and pecans.

  4. In a small bowl, whisk together the mustard, mayonnaise, olive oil, garlic, parsley, onion, salt, and pepper. 

  5. Pour the dressing over salad, gently toss, and serve. If preferred, serve the salad with the dressing on the side.

  6. Garnish with the feta cheese if desired.