Winter Green Holiday Salad with Cranberry Vinaigrette

Grand Prize Winner


8 servings

Recipe from

Southern Living


3/4 cup pecan halves
2/3 cup honey
1/4 cup butter or margarine, melted
1/2 cup sugar
4 heads Belgian endive
2 large watercress bunches
8 kumquats
4 cups finely shredded radicchio
3 seedless tangerines, peeled and sectioned
1 cup fresh mint leaves, shredded
Garnish: fresh mint sprigs


Stir together first 3 ingredients; spread in a shallow roasting pan.

Bake at 325° for 12 to 15 minutes, stirring often. Remove pecans with a slotted spoon; toss pecans with sugar. Cool.

Separate endive leaves, and cut larger leaves in half. Discard coarse watercress stems. Cut kumquats in half lengthwise. Toss together endive, watercress, kumquats, and next 4 ingredients. Sprinkle with pecans, and garnish, if desired.