Food > Recipe Directory > Courses/Meal Type > Salad > Tossed Greens With Oranges and Candied Pecans
Tossed Greens With Oranges and Candied Pecans Recipe
Tossed Greens With Oranges and Candied Pecans
Ingredients
- Candied Pecans:
- 2 tbsp (30 mL) granulated sugar
- 1 tbsp (15 mL) water
- 1/4 cup (50 mL) chopped pecans
- 10 cups (2.5 L) mixed lettuce greens
- Dressing:
- 1 tbsp (15 mL) finely chopped shallot
- 1/4 tsp (1 mL) Dijon mustard
- 1 tbsp (15 mL) white wine vinegar
- 2 tbsp (30 mL) sparkling wine
- 1/4 cup (50 mL) canola oil
- Salt and pepper
- 1 large navel orange, peeled and thinly sliced
Preparation
Candied Pecans: Combine sugar and water in a small saucepan and cook over medium heat for about 2 minutes until the sugar dissolves. Add pecans and cook for about 2 minutes or until all the syrup is absorbed and the pecans are coated, stirring frequently. Spread pecans on a baking sheet to cool.
Wash greens and spin-dry; refrigerate in the salad spinner until needed.
Dressing: In a small bowl, whisk together shallot, mustard, vinegar, wine, oil, and salt and pepper to taste; cover and refrigerate until serving.
To serve, toss greens with orange in a large bowl. Drizzle with dressing and sprinkle with candied pecans.
Makes 8 servings.
Tip: Canola and olive oils are low in saturated (unhealthy) fat but very rich in monounsaturated (healthy) fat. Eating salads tossed with heart-healthy dressings rich in monounsaturated fat enables your body to absorb more essential nutrients such as beta-carotene. So skip the fat free dressings and enjoy the real thing sparingly.
- Serving(s)
- 8
| Per Serving: about | |
|---|---|
| Calories | 117 |
| Protein | 1 g |
| Fat (total) | 10 g |
| Carbohydrate | 8 g |
| Fibre | 2 g |
| Sodium | 7 mg |
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