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

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Recipe Time

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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

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

Preparation

  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.
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