ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Field Greens with Tangerine Dressing and Pesto Wafers

Yield 6 servings
A lively citrus dressing and some crisp cheese wafers adorn this bowl of greens.


  • 1/3 cup loosely packed fresh basil leaves
  • 2 tablespoons pine nuts
  • 1 garlic clove, halved
  • 3 ounces freshly grated Parmigiano-Reggiano cheese
  • 6 cups loosely packed gourmet mixed salad greens
  • Tangerine Dressing
  • 3 tangerines, sectioned
  • 1/2 small purple onion, halved and thinly sliced

How to Make It

  1. Combine first 3 ingredients in a food processor or blender; process until smooth, stopping to scrape down sides. Stir together basil mixture and grated cheese in a small bowl.

  2. Place a 1 1/2" round cutter on a lightly greased baking sheet. Sprinkle 1 tablespoon cheese mixture into cutter. Press cheese into cutter; remove cutter. Repeat procedure with remaining cheese mixture, spacing wafers 2" apart. Bake at 350° for 10 to 12 minutes or until edges are browned. Cool 30 seconds on baking sheet. Remove to wire racks to cool completely.

  3. Toss salad greens with Tangerine Dressing. Add tangerine sections and onion slices. Serve with cheese wafers.

Christmas with Southern Living 2002