Field Salad with Citrus Vinaigrette & Sugared Pecans

Cooking spray
1⁄4 cup chopped pecans
2 tsp. sugar
1⁄8 tsp. red pepper
10 cups gourmet greens
2 naval oranges, peeled and sectioned
1⁄4 cup sweetened dried cranberries
Citrus vinaigrette (see recipe below)

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 from skillet and cool.

Combine greens, vinaigrette and oranges, toss. Place 1 cup on 8 plates. Top with 1 1⁄2 tsp. each pecans and cranberries.

Dressing:

1⁄2 cup fresh orange juice
1/3 cup grapefruit juice
2 Tbsp. lemon juice
1 Tbsp. olive oil
1 Tbsp. honey
1⁄2 Tbsp. dijon mustard
1 Tbsp. soy sauce (low sodium)
2 tsp. minced ginger

Combine ingredients in a blender until smooth. Will keep up to a week in the refrigerator. Homemade dressings are much lighter than the ones from the store.