Green Salad with Cranberry-Champagne Vinaigrette

The savory nuts that top these greens can be made up to a week in advance and kept in an airtight container.

Yield: 10 servings
Recipe from Oxmoor House

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Ingredients

  • 2 cups pecan halves
  • 3 tablespoons butter, melted
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1 cup whole-berry cranberry sauce
  • 1/2 cup cranberry juice
  • 2 tablespoons champagne vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup extra-virgin olive oil
  • 3 (5-ounce) packages mixed salad greens (we tested with Dole Spring Mix)
  • 1/3 cup chopped fresh flat-leaf parsley
  • 1 small red onion, thinly sliced
  • 2 navel oranges, peeled and sectioned, or 1 cup drained mandarin oranges

Preparation

  1. Combine first 6 ingredients in a small bowl; toss well. Arrange pecans in a single layer on a foil-lined baking sheet. Bake at 350° for 15 minutes or until toasted; set aside.
  2. Combine cranberry sauce and next 4 ingredients in a jar with a tight-fitting lid; shake well until cranberry sauce dissolves. Add oil; shake well.
  3. Combine greens, parsley, onion, and oranges; toss well. Sprinkle with reserved pecans, and serve with desired amount of vinaigrette.
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