PECANS:

• ¼ cup chopped pecans
• 2 teaspoons granulated white sugar
• ⅛ teaspoon cayenne pepper

VINAIGRETTE:

• ½ cup freshly squeezed orange juice
• ⅓ cup fresh grapefruit juice
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon honey
• 1 tablespoon Dijon mustard
• 1 tablespoon low-sodium soy sauce
• 2 teaspoons minced peeled fresh ginger

SALAD

• 10 cups mixed salad greens
• 2 medium naval oranges, peeled and sectioned
• ¼ cup sweetened, dried cranberries (craisins)

PREPARE THE PECANS:

• Heat a nonstick skillet coated with cooking spray over medium-low heat. Add the pecans and cook for 6 minutes, stirring until lightly toasted. Sprinkle with sugar and red pepper and cook an additional minute. Remove from heat and cool on wax paper or a cutting board.

PREPARE THE VINAIGRETTE:

• In a blender, combine all vinaigrette ingredients and process until smooth. Pour into a bowl; cover and chill. (Makes 1⅓ cups and will keep in an airtight container in the refrigerator for one week).

ASSEMBLE THE SALAD:

• In a large bowl, combine the greens, ¾ cup of citrus vinaigrette, and orange sections. Toss well.
• To serve, place 1 cup of greens mixture on each of 8 plates. Top with 1½ teaspoons pecans and 1½ teaspoons cranberries. Serve immediately.

• If you are preparing this recipe as gluten-free, just be sure to use brands of Dijon and soy sauce that are GF.