My F&W

quick save (...)

Advanced Search

Rating ( 0 )
0
Rate This
Comments
Save
Go to My F&W

Food & Wine Recipe

Mixed Lettuces with Orange Vinaigrette and Candied Pecans

Contributed by Russ Pillar

TOTAL TIME: 25 MIN
SERVINGS: 8

•BASIC-EASY
•HEALTHY
•VEGETARIAN

slideshow More Terrific Green Salads

1 1/2 cups pecan halves (6 ounces)
3 tablespoons sugar
2 tablespoons pure maple syrup
1/4 teaspoon cayenne pepper
Kosher salt
1 head each of butter and red leaf lettuces, torn into bite-size pieces
Seeds from 1 large pomegranate
3 tablespoons Champagne or white wine vinegar
1 tablespoon finely grated orange zest
1/3 cup extra-virgin olive oil
Freshly ground pepper

In a nonstick skillet, toast the pecans over moderately low heat, stirring, until golden, 8 minutes. Add the sugar, maple syrup, cayenne and a pinch of salt and stir until coated, 2 minutes; let cool.
In a large bowl, toss the lettuces with the pomegranate seeds. In a small bowl, combine the vinegar and orange zest. Whisk in the olive oil and season with salt and pepper. Toss the salad with the dressing, add the pecans and serve.

You Might Also Like

(0)

You must be logged in to comment. or

advertisement

advertisement