Posts Tagged ‘pecans’
We all know what’s it like to be scrambling around last-minute trying to come up with good side dishes for Thanksgiving. Sometimes you may want to branch out and try something other than the usual mashed potatoes and green bean casserole. This wonderful salad is offered in-store today, so if you feel like giving it a try before committing to making the dish, stop in for a bowl of greens!
And speaking of scrambling, we’re doing a daily recipe post in the evening (instead of our typical morning post) because we’ve been working on getting the word out about the great news that we were named Austin Chronicle’s 2012 Best New Local Business!
We’re honored that the lovely people of Austin recognized in.gredients as a great new business, and we want to thank all of our wonderful customers and vendors.
So whether you are trying out new recipes for thanksgiving, or you just want to stop in for a bowl of greens, this salad is sure to please.
Thanks again for making in.gredients Austin’s Best New Local Business and happy eating!
Mixed Green Salad with Oranges, Dried Cranberries and Pecans
Adapted from Epicurious
1 cup plus 3 tbsp orange juice ($1.75 for 1 lbs)
6 tbsp dried cranberries ($.44 oz)
3.5 tbsp olive oil ($.80 for 3.5 tbsp)
2 tbsp lemon juice ($.50 for 2 lemons)
1 tbsp grated orange peel
6 cups mixed baby greens ($5 for 1/2 lbs)
3 oranges, peel and white pith removed, segmented ($1.75 per lbs)
3/4 cup apple pie pecans ($1.13 per oz)
Approximate total for in.gredients: $12.50
Approximate total for each person (serves 6): $2.08
Bring 1 cup orange juice to simmer in a heavy small saucepan. Remove from heat. Mix in dried cranberries. Let stand until softened, about 30 minutes. Drain well; discard soaking juice.
Whisk oil, lemon juice, orange peel and remaining 3 tbsp orange juice in a small bowl to blend. Mix in cranberries. Season dressing to taste with salt and pepper.
Place greens in a large bowl. Toss with dressing. Add orange segments to bowl; toss with remaining dressing. Top salads with orange segments and pecans.
Here’s an interesting (and timely) seasonal twist on a classic favorite: a chicken salad recipe from Healthy Green Kitchen that calls for persimmons and pecans. The beauty of this recipe: if you live in Central Texas, you can get all the “fixins” for this salad locally, because as y’all know, ’tis the season for persimmons and pecans! What’s more, it’s a great way to use leftover roast chicken or turkey!
(image: Wikimedia Commons: “Persimmons”)