Crunchy Pecan Greens with Fresh Berries

This summer salad received the highest rating from our Test Kitchens staff. We love the combination of garden-fresh flavors.

Yield: 8 servings (serving size: 1 cup)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 173
  • Fat: 9.2g
  • Saturated fat: 1.0g
  • Protein: 3.2g
  • Carbohydrate: 21.6g
  • Cholesterol: 0mg
  • Iron: 1.2mg
  • Sodium: 197mg
  • Calories from fat: 45%
  • Fiber: 2.8g
  • Calcium: 34mg


  • 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


  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Crunchy Pecan Greens with Fresh Berries Recipe at a Glance

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy