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Orange-Pecan Mixed Green Salad

Orange-Pecan Mixed Green Salad

Oxmoor House MARCH 2006

  • Yield: 4 servings (serving size: 1 cup greens, about 2 tablespoons vinaigrette, 4 orange slices, and 1/2 tablespoon pecans)


  • 1/4 cup balsamic vinegar
  • 1/4 cup water
  • 1 tablespoon minced onion
  • 1 teaspoon olive oil
  • 3/4 teaspoon cornstarch
  • 4 cups mixed salad greens
  • 1 large navel orange, peeled and cut into 8 slices
  • 2 tablespoons chopped pecans


Combine first 5 ingredients in a 2-cup glass measure; stir well. Microwave, uncovered, at HIGH 1 minute or until mixture boils and is slightly thickened. Stir until smooth. Let cool to room temperature.

Place 1 cup salad greens on each of 4 plates. Drizzle evenly with vinaigrette. Cut orange slices in half. Arrange slices over salad greens, and sprinkle with pecans.

Tip: For a richer, nuttier salad, toast the pecans in a skillet over medium heat for 5 minutes, stirring often.

Nutritional Information

Amount per serving
  • Calories: 61
  • Calories from fat: 0.0%
  • Fat: 3.8g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 1.5g
  • Carbohydrate: 6.5g
  • Fiber: 2.6g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 5mg
  • Calcium: 0.0mg

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Orange-Pecan Mixed Green Salad recipe