Field Salad with Citrus Vinaigrette and Sugared Pecans
Photo: Randy Mayor; Styling: Mary Catherine Muir
Yield: 8 servings
Recipe from
More From Cooking Light
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
- 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.
Field Salad with Citrus Vinaigrette and Sugared Pecans Recipe at a Glance
- COURSE: Salads
- CONVENIENCE: Entertaining, Quick/Easy
- CUISINE: American
- MAIN INGREDIENT: Fruits
- DIETARY CONSIDERATION: Low Cholesterol, Low Saturated Fat
- COOKING METHOD: Blender
- PUBLICATION: Cooking Light
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