INGREDIENTS
1/2
cup pecan halves
1
bag (4 ounces) mixed spring greens
1/2
cup dried sweetened cranberries
1/2
cup thinly sliced red onion
1/4
cup vegetable oil
2
tablespoons reduced-sodium soy sauce
2
to 3 tablespoons balsamic vinegar
2
tablespoons packed dark brown sugar
1
teaspoon grated fresh ginger
1/2
teaspoon dried red pepper flakes
1/2
cup (2 ounces) crumbled blue cheese or goat cheese
PREPARATION:
- Place a medium skillet over medium-high heat until hot. Add pecans and cook 2 to 3 minutes or until just beginning to lightly brown, stirring constantly. Transfer to a plate and set aside to cool.
- Place greens, cranberries and onion in a salad bowl or serving platter. In a jar, combine oil, soy sauce, vinegar, sugar, ginger and pepper flakes. Secure lid and shake vigorously until well blended.
- Pour dressing over lettuce mixture, toss gently, yet thoroughly to coat evenly. Top with pecans and cheese and serve immediately.
This recipe appears in:
Salads
NUTRITIONAL INFORMATION:
Serving Size:
1-1/2 cups salad with 2 tablespoons dressing
Sodium
458 mg
Protein
6 g
Fiber
3 g
Carbohydrate
26 g
Cholesterol
11 mg
Saturated Fat
5 g
Total Fat
27 g
Calories from Fat
66 %
Calories
360
DIETARY EXCHANGE:
Fat
5.5
Vegetable
2
Fruit
1
