Tuesday, November 1, 2016

Greens With Fresh Oranges and Pecan Salad Recipe

Are you looking a unique and tasty salad recipe for your upcoming Thanksgiving Dinner? Let oranges do double duty: Use the juice in the dressing, and slice segments into this light and refreshing crispy greens with orange and pecan salad.

How about one that is also fast and easy? Sound like something you are looking for? Well this one is exactly what you are looking for.


    1/2 cup California pecans
    3 seedless Sunburst Navel oranges
    2 tablespoons red wine vinegar
    3 tablespoons virgin olive oil 
   Sea salt and fresh ground black pepper
    1 head Boston or Bibb lettuce, leaves torn (about 6 cups)
    1 head Endive, leaves torn (about 8 cups)


Heat oven to 350 degrees Fahrenheit Spread the pecans on a rimmed baking sheet and toast, tossing once, until fragrant, 6 to 8 minutes. Let cool, then roughly chop.

Squeeze the juice from 1 of the oranges. Peel and cut the other 2 oranges into segments.

Whisk together the vinegar, olive oil, 2 tablespoons of the orange juice, ½ teaspoon salt, and ¼ teaspoon pepper. Add the lettuce, endive, orange segments, and pecans and toss to combine. Plate and serve immediately.

Are you looking for chocolate to use as gifts for a business associates, family or friends? A quick visit to http://sunburstoranges.com can solve all of your fresh gift giving adventures. We sell only the finest selections and the freshest citrus you can buy.

Presented By:
Sunburst Oranges
180 South “E” Street
Porterville, CA  93257

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