Field Salad w/ Citrus Vinaigrette and Sugared Pecans
Field Salad w/ Citrus Vinaigrette and Sugared Pecans might be just the side dish you are searching for. This recipe serves 8. For $1.18 per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. One portion of this dish contains about 2g of protein, 4g of fat, and a total of 99 calories. This recipe from Recipe Girl requires honey, ground pepper, lemon juice, and sweetened dried cranberries. It is a good option if you're following a gluten free, dairy free, and lacto ovo vegetarian diet. 8 people found this recipe to be tasty and satisfying. From preparation to the plate, this recipe takes approximately 27 minutes. Overall, this recipe earns a solid spoonacular score of 53%. Similar recipes include Field Salad with Citrus Vinaigrette and Sugared Pecans, Pecan Crusted Chicken over Field Greens with Caramel Citrus Vinaigrette, and Arugula Salad with Sugared Pecans.
Servings: 8
Preparation duration: 20 minutes
Cooking duration: 7 minutes
Ingredients:
1 tablespoon Dijon mustard
2 teaspoons minced peeled fresh ginger
2 teaspoons granulated white sugar
1/3 cup fresh grapefruit juice
1/8 teaspoon ground red pepper
1 tablespoon honey
2 tablespoons freshly squeezed lemon juice
1 tablespoon low-sodium soy sauce
10 cups mixed salad greens
1 tablespoon extra-virgin olive oil
1/2 cup freshly squeezed orange juice
2 medium naval oranges, peeled and sectioned
1/4 cup chopped pecans
1/4 cup sweetened, dried cranberries (craisins)
Equipment:
frying pan
wax paper
blender
bowl
Cooking instruction summary:
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.2. Prepare vinaigrette: Combine all ingredients in a blender and process until smooth. Pour into bowl; cover and chill. (Makes 1 1/3 cups and will keep in an airtight container in the refrigerator for one week).3. Prepare salad: Combine greens, 3/4 cup of citrus vinaigrette, and orange sections in a large bowl. Toss well.4. To serve, place 1 cup of greens mixture on each of 8 plates. Top with 1 1/2 teaspoons pecans and 1 1/2 teaspoons cranberries. Serve immediately.
Step by step:
Prepare pecans
1. Heat nonstick skillet coated with cooking spray over medium-low heat.
2. Add pecans and cook for 6 minutes, stirring until lightly toasted. Sprinkle with sugar and red pepper and cook an additional minute.
3. Remove from heat and cool on wax paper.
Prepare vinaigrette
1. Combine all ingredients in a blender and process until smooth.
2. Pour into bowl; cover and chill. (Makes 1 1/3 cups and will keep in an airtight container in the refrigerator for one week).
Prepare salad
1. Combine greens, 3/4 cup of citrus vinaigrette, and orange sections in a large bowl. Toss well.
2. To serve, place 1 cup of greens mixture on each of 8 plates. Top with 1 1/2 teaspoons pecans and 1 1/2 teaspoons cranberries.
3. Serve immediately.
Nutrition Information:
