Prune and pecan Nut Salad Recipe

Ingredients for Prune-and-pecan Nut Salad

• ¼ pound of prunes
• 2 tablespoons of lemon juice
• ¼ pound of pecan nut meats
• ¼ teaspoon of salt (or more)
• ½ head of lettuce
• 4 tablespoons of oil

Instructions

1. Soak the prunes over night in cold water; let cook on the back of the range until tender (and no longer), when the water should be pretty thoroughly evaporated.
2. When cold cut from the stones in neat lengthwise pieces.
3. Cut the nuts in slices, lengthwise.
4. Mix the oil, lemon juice and salt and pour over the prunes and nuts.
5. Mix and turn onto the lettuce.
6. Serve with roast meats or with bread and butter.

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