Field Salad with Citrus Vinaigrette and Sugared Pecans
You can never have too many side dish recipes, so give Field Salad with Citrus Vinaigrette and Sugared Pecans a try. One portion of this dish contains roughly 1g of protein, 14g of fat, and a total of 167 calories. This recipe serves 8. This recipe covers 6% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and vegan diet. A mixture of sugar, navel oranges, cranberries, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes roughly 45 minutes.
Instructions
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 1 1/2 teaspoons pecans and 1 1/2 teaspoons cranberries.