Berry-Pecan Green Salad

Enjoy this green salad made with pecans, strawberries and bacon – a tasty dinner that’s ready in 30 minutes.

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  • prep time 30 min
  • total time 30 min
  • ingredients 16
  • servings 6
 

Ingredients

Sugared Pecans

1
tablespoon butter or margarine
2
tablespoons sugar
1
tablespoon orange juice
1/4 teaspoon ground cinnamon
1/8 teaspoon ground red pepper (cayenne)
1
cup pecan halves

Salad

6
cups mesclun greens or baby spinach
1
cup sliced fresh strawberries
1/4 cup chopped fresh mint leaves or Italian (flat-leaf) parsley
6
slices bacon, crisply cooked, crumbled
1/2 small red onion, very thinly sliced (1/2 cup)

Dressing

1/4 cup olive oil
2
tablespoons balsamic or raspberry vinegar
1
1/2 teaspoons sugar
1/8 teaspoon salt
1/8 teaspoon pepper

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 325°F. Spray cookie sheet with cooking spray.
  • 2 In 10-inch skillet, melt butter over medium heat. Stir in 2 tablespoons sugar, the orange juice, cinnamon and red pepper; cook over medium heat 30 seconds or until blended. Stir in pecans, tossing to coat completely. Remove from heat; spread pecans on cookie sheet.
  • 3 Bake 15 minutes, stirring once or twice. Cool completely.
  • 4 In salad bowl, toss greens, strawberries, mint, bacon and onion. In 1-cup glass measuring cup, mix dressing ingredients with wire whisk. Just before serving, drizzle dressing over salad and toss to coat. Sprinkle with sugared pecans.
  • 1 Heat oven to 325°F. Spray cookie sheet with cooking spray.
  • 2 In 10-inch skillet, melt butter over medium heat. Stir in 2 tablespoons sugar, the orange juice, cinnamon and red pepper; cook over medium heat 30 seconds or until blended. Stir in pecans, tossing to coat completely. Remove from heat; spread pecans on cookie sheet.
  • 3 Bake 15 minutes, stirring once or twice. Cool completely.
  • 4 In salad bowl, toss greens, strawberries, mint, bacon and onion. In 1-cup glass measuring cup, mix dressing ingredients with wire whisk. Just before serving, drizzle dressing over salad and toss to coat. Sprinkle with sugared pecans.

EXPERT TIPS

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Expert Tips

In winter months, substitute a sectioned navel orange for the strawberries in this salad and use the parsley.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
315
,
% Daily Value
Total Fat
28g
28%
(Saturated Fat
5g,
5%
),
Sodium
273mg
273%;
Total Carbohydrate
15g
15%
(Dietary Fiber
4g
4%
),
Protein
6g
6%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1/2 Other Carbohydrate; 1 Vegetable; 1/2 High-Fat Meat; 5 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.
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