Fresh oranges with the sweetened celery seed dressing make this salad a great accompaniment to any entree. Or, serve at lunch with sandwiches or soups. If you want to cut the fat, reduce the pecans by half and you reduce the calories to 233 per serving and the fat to 15 grams.
1 cup pecan halves
1 tablespoon maple syrup
2 tablespoons fresh lemon juice
2 tablespoons shallots, minced
1 teaspoon dry mustard
2 tablespoons extra-virgin olive oil
1 teaspoon celery seed
1 tablespoon sugar
1 tablespoon red wine vinegar
1/4 teaspoon salt
2 medium navel or blood oranges
6 cups baby greens, washed and drained
1/2 cup red bell pepper, sliced into thin 1-inch-long strips
Heat oven to 350 degrees.
1) Place pecans on tin foil-lined cookie sheet. Bake for 5 minutes. Remove and toss with maple syrup in a small bowl. Spray tin foil and return pecans to cookie sheet. Bake for 4 minutes or until golden brown. Remove from oven and set aside.
2) Dressing: In a small bowl, whisk all dressing ingredients. Set aside for flavors to blend.
3) With a sharp knife, peel oranges, removing all rind and white pith. Separate sections and remove membrane when possible. Halve each section lengthwise.
4) In a large bowl, place baby lettuce, pecans, oranges, and red peppers. Toss with dressing to coat. Serve immediately. Makes 4 servings.
Nutritional Analysis per serving: 323 Calories; 66 percent fat (23.6 grams); 2 grams saturated fat; 6 percent protein; 28 percent carbohydrate; 6 grams fiber.
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