Field Salad With Citrus Vinaigrette And Sugared Pecans
- Cooking spray
- 1/4 cup chopped pecans
- 2 teaspoons sugar
- 1/8 teaspoon ground red pepper
- 10 cup gourmet salad greens
- 2 navel oranges, peeled and sectioned
- 1/4 cup sweetened dried cranberries (such as Craisins)
- 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.
cooking spray, pecans, sugar, ground red pepper, gourmet salad greens, oranges, cranberries
Taken from www.myrecipes.com/recipe/field-salad-with-citrus-vinaigrette-sugared-pecans (may not work)