Green Salad with Cranberry-Champagne Vinaigrette |
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Prep Time: 8 Minutes Cook Time: 15 Minutes |
Ready In: 23 Minutes Servings: 10 |
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The savory nuts that top these greens can be made up to a week in advance and kept in an airtight container. Ingredients:
2 cups pecan halves |
3 tablespoons butter, melted |
1 teaspoon paprika |
1 teaspoon garlic powder |
1 teaspoon onion powder |
1 teaspoon salt |
1 cup whole-berry cranberry sauce |
1/2 cup cranberry juice |
2 tablespoons champagne vinegar |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1/2 cup extra-virgin olive oil |
3 (5-ounce) packages mixed salad greens (we tested with dole spring mix) |
1/3 cup chopped fresh flat-leaf parsley |
1 small red onion, thinly sliced |
2 navel oranges, peeled and sectioned, or 1 cup drained mandarin oranges |
Directions:
1. Combine first 6 ingredients in a small bowl; toss well. Arrange pecans in a single layer on a foil-lined baking sheet. Bake at 350° for 15 minutes or until toasted; set aside.
2. Combine cranberry sauce and next 4 ingredients in a jar with a tight-fitting lid; shake well until cranberry sauce dissolves. Add oil; shake well.
3. Combine greens, parsley, onion, and oranges; toss well. Sprinkle with reserved pecans, and serve with desired amount of vinaigrette.
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