Field Salad with Citrus Vinaigrette and Sugared Pecans

Photo: Randy Mayor; Styling: Mary Catherine Muir

Yield: 8 servings
Recipe from Cooking Light

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


  • 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)


  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Field Salad with Citrus Vinaigrette and Sugared Pecans Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy