Field Salad with Citrus Vinaigrette and Sugared Pecans

Photo: Randy Mayor; Styling: Mary Catherine Muir

Yield:

8 servings

Recipe from

Nutritional 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

Ingredients

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

Preparation

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.

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.

Note:

Steven Petusevsky,

June 1999