Peach Pecan Iceberg Wedges
By Paula DeenJUMP TO RECIPE
- 1 head cored and cut into 6 wedges iceberg lettuce
- 1 fresh very thinly sliced peach
- 1 cup plain yogurt
- 2 tablespoons Paula Deen Peach Pecan Dressing
- 1 cup chopped pecans
- 1 tablespoon butter
- 1/2 tablespoon brown sugar
In a small sauté pan over medium heat, stir together pecans, butter and brown sugar. Cook until mixture thickens and pecans are coated. Remove from heat and cool.
In a small mixing bowl, combine yogurt, Paula Deen Peach Pecan Dressing and lemon juice. Salt and pepper to taste.
To Assemble, arrange 1 lettuce wedge on each of 6 beautiful salad plates. Top evenly with sliced fruit and drizzle yogurt dressing mixture over. Garnish with caramelized pecans