Dec 19, 2007

Lettuce, Orange, and Pecan Salad

Continued: Host a Sit Down Holiday Dinner

3 heads Bibb or Boston lettuce, rinsed and torn
2 navel oranges, peeled and sliced into thin circles
3/4 cup (about 3 ounces) toasted pecans, roughly chopped
4 ounces goat cheese, crumbled (optional)
1/4 cup orange juice
1 tablespoon white wine vinegar
1 shallot, minced 1/4 cup extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Place the lettuce, oranges, pecans, and goat cheese (if using) in a large bowl.

In a small bowl, whisk together the orange juice, vinegar, shallot, oil, salt, and pepper. Add to the salad and toss. Divide among individual salad plates.

Yield: Makes 8 servings

NUTRITION PER SERVINGCALORIES 159.85(80% from fat); FAT 14.25g (sat 1.56g); PROTEIN 2.17mg; CHOLESTEROL 0mg; CALCIUM 45.13mg; SODIUM 73.87mg; FIBER 2.46g; CARBOHYDRATE 8g; IRON 1.15mg

MaidenShade makes some wonderful mood-setters, come see what lamps, lampshades and nightlights we have to offer that will help transform the atmosphere in your home.

No comments: