Easter special, can be served as main course or starter, suitable for vegetarians

British

Cooking spray

¼ cup chopped pecans

2 teaspoons sugar

⅛ teaspoon ground red pepper

10 cups gourmet salad greens

¾ cup Citrus Vinaigrette (see recipe)

2 navel oranges, peeled and sectioned

¼ cup sweetened dried cranberries

Heat a small nonstick skillet coated with cooking spray over medium-low heat. Add pecans; cook 6 minutes or until lightly toasted, stirring frequently. Sprinkle with sugar and red pepper, and cook for 1 minute, stirring constantly. Remove pecans from skillet. Cool on wax paper. Combine greens, Citrus Vinaigrette, and orange sections in a large bowl; toss well. Place 1 cup greens mixture on each of 8 plates; top each serving with 1½ teaspoons pecans and 1½ teaspoons cranberries. Serve immediately.

Serves - 8

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