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Field Salad with Citrus Vinaigrette and Sugared Pecans

Photo: Randy Mayor; Styling: Mary Catherine Muir
Yield 8 servings

Ingredients

  • Cooking spray
  • 1/4 cup chopped pecans
  • 2 teaspoons sugar
  • 1/8 teaspoon ground red pepper
  • 10 cup gourmet salad greens
  • 3/4 cup Citrus Vinaigrette
  • 2 navel oranges, peeled and sectioned
  • 1/4 cup sweetened dried cranberries (such as Craisins)

Nutrition Information

  • calories 90
  • caloriesfromfat 38 %
  • fat 3.8 g
  • satfat 0.4 g
  • monofat 2.3 g
  • polyfat 0.9 g
  • protein 1.9 g
  • carbohydrate 13.5 g
  • fiber 3.1 g
  • cholesterol 0.0 mg
  • iron 0.9 mg
  • sodium 72 mg
  • calcium 41 mg

How to Make It

  1. Heat a small nonstick skillet coated with cooking spray over medium-low heat. Add pecans; cook 6 minutes or until lightly toasted, stirring frequently. Sprinkle with sugar and red pepper, and cook for 1 minute, stirring constantly. Remove pecans from skillet. Cool on wax paper.

  2. Combine greens, Citrus Vinaigrette, and orange sections in a large bowl; toss well. Place 1 cup greens mixture on each of 8 plates; top each serving with 1 1/2 teaspoons pecans and 1 1/2 teaspoons cranberries. Serve immediately.