Vegetarian Recipe:Blood Orange, Pecan and Cranberry Salad
Guest Post by Patricia Chuey MSc, RD who runs patriciachuey.com, and is an author of the 80-20 Cookbook. The following recipe is from the 80-20 Cookbook.
Blood Orange, Pecan and Cranberry Salad (Makes 8 servings)
Try to find sun-dried cranberries without added sugar for a tart twist to this colourful salad. Delicious as a starter for any dinner!
- 4 Tbsp orange juice from cooking cranberries(above) (60 ml)
- 2 Tbsp balsamic vinegar (30 ml)
- 4 Tbsp extra virgin olive oil (60 ml)
- 2 Tbsp Dijon mustard (30ml)
- 2 Tbsp honey (30 ml)
- 1 large head Romaine lettuce or 10 cups organic baby greens (2500 ml)
- 1/2 cup dried cranberries (125 ml)
- 6 Tbsp orange juice (90 ml)
- 1/2 cup toasted pecans (125ml)
- 4 blood oranges or regular oranges
1. Cook dried cranberries in orange juice on medium high heat for 5 minutes (until cranberries are plump) and strain (reserve orange juice).
2. Toast pecans in oven 10 minutes at 300 F (stirring occasionally to toast both sides)
3. Cut orange wedges and cut orange away from peel leaving white and rind behind.
4. Blend and heat all ingredients for dressing, cool.
5. Toss lettuce, oranges, pecans and cranberries with cooled dressing and serve.
Per serving: 215 Calories; Carbohydrate 25 g; Protein 3 g; Fat 13 g.
Tip: The vitamin C in the oranges will improve iron absorption from the pecans.
About the Author: Patricia Chuey, MSc, RD is a Foodtritionist, cookbook author and award winner for excellence in consumer communications. Find her @patriciachuey on Twitter.