Winter Orange Salad With Pecan Croutons Food

MIXED GREEN SALAD WITH ORANGES, DRIED CRANBERRIES AND PECANS

Mixed Green Salad with Oranges, Dried Cranberries and Pecans image

Categories Salad Fruit Leafy Green Nut Side Vegetarian Quick & Easy Cranberry Orange Pecan Fall Healthy Lettuce Bon Appétit Kidney Friendly Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher

Yield Serves 6

Number Of Ingredients 8

Ingredients

1 cup plus 3 tablespoons orange juice
6 tablespoons dried cranberries
3 1/2 tablespoons olive oil
2 tablespoons white wine vinegar
1 tablespoon grated orange peel
6 cups mixed baby greens
3 oranges, peel and white pith removed, segmented
3/4 cup pecans, toasted

Steps:

Bring 1 cup orange juice to simmer in heavy small saucepan. Remove from heat. Mix in dried cranberries. Let stand until softened, about 30 minutes. Drain well; discard soaking juice.
Whisk oil, vinegar, orange peel and remaining 3 tablespoons orange juice in small bowl to blend. Mix in cranberries. Season dressing to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)
Place greens in large bowl. Toss with 2/3 of dressing. Divide greens among 6 plates. Add orange segments to bowl; toss with remaining dressing. Top salads with orange segments and pecans.

WINTER ORANGE SALAD WITH PECAN CROUTONS

Winter Orange Salad With Pecan Croutons image

Make and share this Winter Orange Salad With Pecan Croutons recipe from Food.com.

Provided by gailanng

Categories Greens

Time 18m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

8 cups fresh Baby Spinach or 8 cups assorted torn greens
2 oranges or 3 tangerines, peeled seeded and sectioned
1/2 of a small red onion, thinly sliced and separated into rings
1/3 cup dried cranberries
Italian salad dressing or vinaigrette
nonstick cooking spray
1/4 cup sugar
2/3 cup pecan halves
1 pinch sea salt

Steps:

Place spinach on a large serving platter or divide among individual salad plates. Cut oranges sections into bite-size pieces. Arrange onion, cranberries and Pecan Croutons over spinach or mixed greens. Drizzle dressing over spinach mixture.
Pecan Croutons: Lightly coat a 10-inch skillet with nonstick cooking spray; add sugar. Heat over medium-high heat until sugar begins to melt, shaking skillet occasionally to heat sugar evenly. Reduce heat to low and cook until sugar is nearly all melted. Add pecan halves and cook over low heat for 2 to 3 minutes more or until browned and glazed, stirring constantly. Watch carefully to avoid overbrowning nuts. Spread on a piece of foil coated with cooking spray or wax paper, separating nuts. Sprinkle just a pinch of sea salt over pecans. Cool to room temperature.

Nutrition Facts : Calories 144.2, Fat 8.2, SaturatedFat 0.7, Sodium 129.1, Carbohydrate 18, Fiber 3.4, Sugar 13.6, Protein 2.7

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