Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light June 1999


Credit: Randy Mayor; Styling: Mary Catherine Muir

Recipe Summary test

8 servings


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

Nutrition Facts

90 calories; calories from fat 38%; fat 3.8g; saturated fat 0.4g; mono fat 2.3g; poly fat 0.9g; protein 1.9g; carbohydrates 13.5g; fiber 3.1g; iron 0.9mg; sodium 72mg; calcium 41mg.