GMA Recipe: Mixed Greens with Strawberry-Pecan Dressing

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Mixed Greens with Strawberry-Pecan Dressing
From author and chef, Robin Miller
Friday, July 20, 2007

Cooking is not only about dicing and spicing, it's also about planning the menu, buying the groceries and most, important, finding the time to stand behind the stove. Robin Miller has made headway in the kitchen by perfecting her mom-on-the-go method, which teaches the busy woman how to stretch shopping lists, time and money!

Sure, you can top salad greens with bottled dressing. But I'm sure you have fruit preserves in your fridge that you love. Why not take that favorite beyond toast and whisk in a little oil, vinegar and Dijon mustard for a truly wonderful dressing? The added crunch of pecans is the icing on the cake. In place of strawberry preserves, use raspberry, apricot or whatever you have. Robin showed us how on Good Morning America.

Ingredients

1/3 cup strawberry preserves

3 tablespoons olive oil

1 tablespoon red wine vinegar

1 teaspoon Dijon mustard

Salt and freshly ground black pepper

6 cups mixed lettuce greens

1/2 cup chopped pecans

Directions

In a small bowl, whisk together the preserves, oil, vinegar and mustard. Season to taste with salt and pepper.

Arrange the lettuce on salad plates, then top with the pecans and dressing just before serving.

Makes 4 servings

Recipe copyright 2007, Robin Miller