Green Salad with Cranberry-Champagne Vinaigrette
The savory nuts that top these greens can be made up to a week in advance and kept in an airtight container.
How to Make It
Step 1
Combine first 6 ingredients in a small bowl; toss well. Arrange pecans in a single layer on a foil-lined baking sheet. Bake at 350° for 15 minutes or until toasted; set aside.
Step 2
Combine cranberry sauce and next 4 ingredients in a jar with a tight-fitting lid; shake well until cranberry sauce dissolves. Add oil; shake well.
Step 3
Combine greens, parsley, onion, and oranges; toss well. Sprinkle with reserved pecans, and serve with desired amount of vinaigrette.
Christmas with Southern Living 2006
Great with Turkey or ham