Field Salad with Citrus Vinaigrette and Sugared Pecans

Field Salad with Citrus Vinaigrette and Sugared Pecans from Cooking Light
Photo: Randy Mayor; Styling: Mary Catherine Muir

Outstanding

Yield
8 servings

Ingredients
 

·     Cooking spray

·     1/4  cup  chopped pecans

·     2  teaspoons  sugar

·     1/8  teaspoon  ground red pepper

·     10  cup  gourmet salad greens

·     3/4  cup  Citrus Vinaigrette

·     2  navel oranges, peeled and sectioned
1/4  cup  sweetened dried cranberries (such as Craisins)

Preparation

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.

Nutritional Information

Calories: 90 (38% from fat)
Fat: 3.8g (sat 0.4g,mono 2.3g,poly 0.9g)
Protein: 1.9g
Carbohydrate: 13.5g
Fiber: 3.1g
Cholesterol: 0.0mg
Iron: 0.9mg
Sodium: 72mg
Calcium: 41mg

 Steven Petusevsky, Cooking Light, JUNE 1999