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Gourmet salad
easy enough to make at home...
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PECANS: |
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¼
cup |
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chopped pecans |
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2
tsp |
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granulated sugar |
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1/8
tsp |
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ground red pepper
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VINAIGRETTE: |
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½
cup |
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fresh orange juice |
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1/3
cup |
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fresh grapefruit juice |
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2
Tbs |
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fresh lemon juice |
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1
Tbs |
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extra-virgin olive oil |
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1
Tbs |
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honey |
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1
Tbs |
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dijon mustard |
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1
Tbs |
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low-sodium soy sauce |
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2
tsp |
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minced peeled fresh ginger
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SALAD: |
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10
cups |
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salad greens |
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2
medium |
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naval oranges, peeled and sectioned |
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¼
cup |
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sweetened, dried cranberries (craisins) |
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1 |
Prepare
pecans: Heat nonstick skillet coated with
cooking spray over medium-low heat. Add pecans
and cook for 6 minutes, stirring until lightly
toasted. Sprinkle with sugar and red pepper and
cook an additional minute. Remove from heat and
cool on wax paper. |
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2 |
Prepare
vinaigrette: Combine all ingredients in a
blender and process until smooth. Pour into
bowl; cover and chill. (Makes 1 13/ cups and
will keep in an airtight container in the
refrigerator for one week). |
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3 |
Prepare
salad: Combine greens, ¾ cup of citrus
vinaigrette, and orange sections in a large
bowl. Toss well. |
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4 |
To serve,
place 1 cup of greens mixture on each of 8
plates. Top with 1½ t. pecans and 1½ t.
cranberries. Serve immediately. |
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