Field Salad with Citrus Vinaigrette and Sugared Pecans

Photo: Randy Mayor; Styling: Mary Catherine Muir

Yield: 8 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 90
  • Calories from fat: 38%
  • Fat: 3.8g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 0.9g
  • Protein: 1.9g
  • Carbohydrate: 13.5g
  • Fiber: 3.1g
  • Cholesterol: 0.0mg
  • Iron: 0.9mg
  • Sodium: 72mg
  • Calcium: 41mg

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)

Preparation

  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.
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