Ingredients Jump to Instructions ↓

  1. 1 1/2 cups 355ml Pecan pieces

  2. 4 Oranges - peeled

  3. 2 Red grapefruit - peeled

  4. 1 Fennel bulb - fronds reserved, (large) And thinly sliced

  5. 1 cup 93g / 3 1/3oz Dried cranberries Cranberry-Cilantro Vinaigrette - (see recipe)

  6. 6 cups 240g / 8 1/2oz Red-tipped loose-leaf lettuce - washed well, Patted dry, and torn bite-size pieces

  7. 4 cups 948ml Spinach - triple washed, Patted dry, and torn bite-size pieces

  8. 3 cups 711ml Curly endive or frisee - washed well, Patted dry, and torn bite-size pieces

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Place the pecans on a cookie sheet and bake at 325 degrees for 8 to 10 minutes or until lightly toasted and fragrant. Transfer to a bowl and set aside. Over a glass bowl, segment the oranges and grapefruit, and squeeze the leftover parts to release any juice over the segments. Add the fennel and dried cranberries, drizzle 1/4 cup Cranberry-Cilantro Vinaigrette over the top, and toss gently to thoroughly coat everything with the vinaigrette. Set the mixture aside for 5 minutes to allow the flavors to blend. In a large bowl, toss together all of the greens. Add the toasted pecans and the citrus fruit mixture, and toss gently to combine. Top individual servings with additional Cranberry-Cilantro Vinaigrette. This recipe yields 8 to 10 servings.


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