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Features for "Salad With Citrus Vinaigrette"
Easter special, can be served as main course or starter, suitable for vegetarians
Ingredients for "Salad With Citrus Vinaigrette" (Click here for measurement conversion) Cooking spray
¼ cup chopped pecans
2 teaspoons sugar
⅛ teaspoon ground red pepper
10 cups gourmet salad greens
¾ cup Citrus Vinaigrette (see recipe)
2 navel oranges, peeled and sectioned
¼ cup sweetened dried cranberries
Method for "Salad With Citrus Vinaigrette"
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 1½ teaspoons pecans and 1½ teaspoons cranberries. Serve immediately.
Comments
Serves - 8
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