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Instructions |
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Combine first 8 ingredients in a blender; process until smooth. Pour into a bowl; cover and chill. Note: Store in an airtight container in the refrigerator for up to one week.
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Heat a small nonstick skillet coated with cooking spray over medium-low heat. Add pecans; cook 6 minutes or until lightly toasted, stirring frequently. Sprinkle with sugar and red pepper, and cook for 1 minute, stirring constantly. Remove pecans from skillet. Cool on wax paper.
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Combine greens, dressing, and orange sections in a large bowl; 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. Garnish with avocado slices. Serve immediately.
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Suggestions |
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Great summer salad, sometimes I substitute plain pistachios for toasted pecans
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Originally Submitted
5/8/2008
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