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Winter Green Holiday Salad with Cranberry Vinaigrette

Yield 8 servings
Grand Prize Winner


  • 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
  • Cranberry Vinaigrette
  • 1 cup fresh mint leaves, shredded
  • Garnish: fresh mint sprigs

How to Make It

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

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

  3. 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.