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1
recipe Candied Pecans (see recipe below) or 3/4 cup purchased glazed almonds or walnuts
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1/2
cup mayonnaise or fat-free mayonnaise dressing
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1/4
cup regular or fat-free dairy sour cream
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1/3
cup milk
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2
tablespoons Champagne vinegar, Chardonnay vinegar, or white wine vinegar
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2
tablespoons finely chopped crystallized ginger
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1/4
teaspoon salt
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1/4
teaspoon ground ginger
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1
10 ounce package mixed salad greens
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2 1/2
cups thinly sliced seedless watermelon wedges
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1
cup fresh raspberries
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1
cup halved or quartered fresh strawberries or whole fresh blueberries
1. Prepare Candied Pecans; set aside. For dressing, in a small bowl whisk together mayonnaise, sour cream, milk, vinegar, crystallized ginger, salt, and ground ginger. Use immediately or cover and chill up to 24 hours.
2. Line a platter with salad greens. Arrange fruit in rows on top of greens. Sprinkle with Candied Pecans. Pass dressing to drizzle over salad. Makes 8 to 10 servings.
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1/2
cup coarsely chopped pecans
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1/4
cup sugar
Line a baking sheet with parchment paper or foil. In a medium heavy skillet combine pecans and sugar. Cook over medium-high heat, shaking skillet occasionally, until sugar begins to melt. Do not stir. Reduce heat to low. Continue cooking until sugar is completely melted and golden brown, stirring occasionally. Remove skillet from heat. Pour nut mixture onto prepared baking sheet. Cool completely. Break nuts into pieces. Store tightly covered in the refrigerator for up to 3 weeks.
- Servings Per Recipe 8,
- Calories 230,
- Protein (gm) 2,
- Carbohydrate (gm) 18,
- Fat, total (gm) 18,
- Cholesterol (mg) 12,
- Saturated fat (gm) 3,
- Monosaturated fat (gm) 7,
- Polyunsaturated fat (gm) 7,
- Dietary Fiber, total (gm) 3,
- Sugar, total (gm) 16,
- Vitamin A (IU) 1944,
- Vitamin C (mg) 24,
- Sodium (mg) 167,
- Calcium (DV %) 40,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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