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Crunchy Pecan Greens with Fresh Berries

Oxmoor House
Prep time 10 mins
Cook time 10 mins
Yield 8 servings (serving size: 1 cup)
This summer salad received the highest rating from our Test Kitchens staff. We love the combination of garden-fresh flavors.

Ingredients

  • 1 (3-ounce) package ramen noodles
  • 1/2 cup chopped pecans
  • 1 (5-ounce) package gourmet salad greens
  • 2 cups quartered strawberries
  • 1 cup blueberries
  • 3/4 cup thinly sliced red onion
  • 1/3 cup white balsamic vinegar
  • 3 tablespoons sugar
  • 2 tablespoons sesame oil
  • 3/4 teaspoons curry powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon crushed red pepper

Nutrition Information

  • calories 173
  • fat 9.2 g
  • satfat 1.0 g
  • protein 3.2 g
  • carbohydrate 21.6 g
  • cholesterol 0 mg
  • iron 1.2 mg
  • sodium 197 mg
  • caloriesfromfat 45 %
  • fiber 2.8 g
  • calcium 34 mg

How to Make It

  1. Heat a large nonstick skillet over medium heat. Add ramen noodles and pecans; cook 10 minutes or until lightly browned. Remove from heat, and cool to room temperature.

  2. Combine ramen noodles, pecans, salad greens, and next 3 ingredients in a large bowl.

  3. Combine balsamic vinegar and next 5 ingredients in a small bowl, stirring well with a whisk. Pour dressing over salad mixture; toss well.

Oxmoor House Healthy Eating Collection