Ingredients
| Ingredient | Quantity |
|---|---|
| Pretzels | 1/2 cup |
| English Cucumber (thinly sliced) | 1 cup |
| Cherry Tomatoes (halved) | 1/2 cup |
| Yellow Bell Pepper (thinly sliced) | 1/2 cup |
| Iceberg Lettuce (roughly torn) | 1 cup |
| Pecans | Handful |
| Mustard Sauce or Homemade Kasundi | 1 teaspoon |
| Honey | 1 tablespoon |
| Lemon Juice | 1 tablespoon |
| Extra Virgin Olive Oil | 2 tablespoons |
| Black Pepper Powder | 1/4 teaspoon |
| Salt | To taste |
Instructions
To create the delightful Pretzel Salad, begin by preparing a honey mustard vinaigrette. In a small bowl, whisk together the mustard sauce, honey, lemon juice, olive oil, black pepper, and salt until well combined; set aside. Next, in a large salad bowl, combine all the salad ingredients—pretzels, cucumber, cherry tomatoes, yellow bell pepper, iceberg lettuce, and pecans. Drizzle the dressing over the salad and gently toss to combine, being careful not to add extra salt since the salted pretzels will enhance the flavor. For an appealing finish, garnish with additional pecans.
Note: Add the vinaigrette just before serving to prevent the salad from becoming soggy. This refreshing Pretzel Salad pairs beautifully with Penne Pasta with Veggies in Tomato Base for a delightful weekend lunch or dinner. Enjoy!