Field Salad with Citrus Vinaigrette
and Sugared Pecans

Yield: 8 servings
Source: Cooking Light Annual Recipes 2000, p. 157


Cooking spray
1/4 c. chopped pecans
2 tsp. sugar
1/8 tsp. ground red pepper
10 c. gourmet salad greens
3/4 c. Citrus Vinaigrette
2 naval oranges, peeled and sectioned (I cut them too)
1/4 c. sweetened dried cranberries (Craisins)


  1. Heat small nonstick skillet coated with cooking spray over medium low heat.
  2. Add pecans; cook 6 minutes or until lightly toasted, stirring frequently. Sprinkle with sugar and red pepper, and cook 1 minute, stirring constantly.
  3. Remove pecans from skillet. Cool on wax paper.
  4. Combine greens, citrus vinaigrette, and orange sections in a large bowl; toss well. Place 1 c. greens mixture on each of 8 plates. Top each serving with 1 1/2 tsp. pecans and 1 1/2 tsp. cranberries. Serve immediately.


Healthy Units: 1 per serving
Calories=90; Fat=3.8g; Protein=1.9g; Carb=13.5g; Fiber=3.1g; Chol=0mg; Iron=.9mg; Sodium=72mg; Calcium=41mg

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