Makes 8 servings. Difficulty
For salad: 1 Tablespoon unsalted butter 1/4 cup chopped pecans 2 teaspoons sugar 1/8 teaspoon ground red pepper 10 cups gourmet salad greens 2 navel oranges, peeled and sectioned 1/4 cup sweetened dried cranberries (such as Craisins)
For cranberry vinaigrette: 6 tablespoons olive oil 1 1/2 tablespoon frozen cranberry juice concentrate, thawed 1/12 tablespoons rice wine vinegar Salt and pepper to taste
Melt butter in small non-stick saute pan. Add pecans; cook 6 minutes or until lightly toasted, stirring frequently. Sprinkle with sugar and red pepper’ cook for 1 minute, stirring constantly. Remove pecans from skillet. Cool on wax paper.
Mix together all ingredients for vinaigrette.
In a large bowl combine greens, vinaigrette and orange sections; toss well.
Place 1 cup greens mixture on each of 8 plates; top each serving with 1-1/2 teaspoons pecans and 1-1/2 teaspoons cranberries. Serve immediately.