Pilgrim Salad

Yield:

8 Servings

Nutritional Information

Calories 286
Fat 22 g
Satfat 2 g
Protein 3 g
Carbohydrate 24 g
Fiber 4 g
Cholesterol 0 mg
Sodium 179 mg

Ingredients

1 cup pecan halves
1 tablespoon canola oil
2 teaspoons pumpkin pie spice
1 cup frozen corn kernels, thawed
8 cups mixed greens
1 cup dried cranberries
1 medium red onion, halved and thinly sliced
1 tablespoon Dijon mustard
4 teaspoons red wine vinegar
1 shallot, minced
1 clove garlic, minced
1/3 cup extra-virgin olive oil
Salt and pepper

Preparation

Preheat oven to 350°F. Toss pecans, canola oil and pumpkin pie spice together and place in a single layer on a rimmed baking sheet. Bake for 10 minutes, shaking pan once during baking time. Let cool.

Warm a large skillet over high heat, mist lightly with cooking spray and cook corn for about 3 minutes, until corn turns slightly brown. Let cool.

Make vinaigrette: Whisk mustard, vinegar, shallot and garlic together. Add oil in a slow stream, whisking constantly. Season with salt and pepper to taste.

Toss all salad ingredients together. Add vinaigrette, toss well and serve.

Note:

November 2007