FRESH GREENS, OLIVES, ORANGES, CANDIED WSALNUTS AND LEMON VINAIGRETTE - Annabel Cohen

By seamline

from the Jewish News

Ingredients

• Dressing:
• 1 c chopped pecans or walnuts
• 1 Tbs. sugar
• 1 Tbs. water
• 6 cups mixed greens
• 2 seedless oranges
• 1 c shredded carrots
• 1 c diced cuke, peeled or unpeeled
• 1/2 c pitted Kalamata olives
• 12 or more grape tomoatoes
• 1/3 c extra virgin olive oil
• 1/4 c red wine vinegar
• 1/4 c fresh lemon juice
• 1 tsp. grainy Dijon mustard
• Salt and fresh ground black pepper to taste
• 1/3 c extra virgin olive oil
• 1/4 c red wine vinegar
• 1/4 c fresh lemon juice
• 1 tsp. grainy Dijon mustard
• Salt and fresh ground black pepper to taste
• In small bowl, whisk together dressing ingredients.

Preparation

Step 1

Prepare Pecans:
Mix pecans or walnuts w/sugar and water. Place in a bowl and toss well. Line a baking sheet with foil or parchment paper and spray with nonstick cooking spray. Spread nuts on foil and bake for 20 minutes (I used walnuts, and they burned after 15 minutes...check your baking time), until golden. Cool and break up the nuts.
Salad:
Prepare the oranges: Cut the ends off the oranges. use a knife to cut away the peel. Use a small knife to cut the orange segments from the between the membranes. Set aside when finished.

Drizzle dressing over salad or toss well with greens. Makes 3/4 c dressing.