Photo: Randy Mayor; Styling: Mary Catherine Muir
8 servings

How to Make It

Step 1

Heat a small nonstick skillet coated with cooking spray over medium-low heat. Add pecans; cook 6 minutes or until lightly toasted, stirring frequently. Sprinkle with sugar and red pepper, and cook for 1 minute, stirring constantly. Remove pecans from skillet. Cool on wax paper.

Step 2

Combine greens, Citrus Vinaigrette, and orange sections in a large bowl; toss well. Place 1 cup greens mixture on each of 8 plates; top each serving with 1 1/2 teaspoons pecans and 1 1/2 teaspoons cranberries. Serve immediately.

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Ratings & Reviews

NRcook's Review

December 13, 2014
This is a delicious salad. I have made it several times with rave reviews!