Mandarin Cranberry Salad with Spicy Pecans
INGREDIENTS:
GARNISH:
2 tablespoons sugar
1 tablespoon water
1/2 teaspoon Chinese five spice powder, optional
1/2 cup pecan halves
1 cup Craisins® Original Sweetened Dried Cranberries
1 11-ounce can Mandarin oranges
DRESSING:
1/4 cup light or regular sesame oil
2 tablespoons rice vinegar
2 tablespoons sugar
1/2 teaspoon salt
2 tablespoons minced fresh parsley
Dash hot pepper sauce
SALAD:
1/2 head iceberg lettuce, torn into bite size pieces
1/2 head romaine lettuce, torn into bite size pieces
1 cup thinly sliced celery
1 green onion, white and green parts, sliced
DIRECTIONS:
Combine sugar, water and Chinese five spice powder in a medium saucepan. Bring
to a boil for 1 minute, stirring frequently. Add pecans and stir until evenly
coated with mixture. Remove from heat. Spread pecans on a piece of aluminum foil
to cool, about 30 minutes. Chop pecans and set aside.
Combine sweetened dried cranberries and oranges in syrup, in a small mixing
bowl; let stand 15 minutes.
Meanwhile, whisk together salad dressing ingredients until well blended, in a
medium mixing bowl. Refrigerate until ready to serve.
Combine all salad ingredients in a large mixing or serving bowl. Pour salad
dressing over salad and toss gently until coated.
Drain sweetened dried cranberry and orange mixture. Top salad with
cranberry-orange mixture and pecans.
Makes 4 servings.