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Salad with Citrus Vinaigrette and Sugared Pecans Ingredients PECANS: cup chopped pecans 2 teaspoons granulated white sugar teaspoon cayenne pepper VINAIGRETTE: cup freshly squeezed orange juice cup fresh grapefruit juice 2 tablespoons freshly squeezed lemon juice 1 tablespoon extra-virgin olive oil 1 tablespoon honey 1 tablespoon Dijon mustard 1 tablespoon low-sodium soy sauce 2 teaspoons minced peeled fresh ginger SALAD 10 cups mixed salad greens 2 medium naval oranges, peeled and sectioned cup sweetened, dried cranberries (craisins) Instructions PREPARE THE PECANS: Heat a nonstick skillet coated with cooking spray over medium-low heat

- Statement satin bow at the back

Available from S - 5XL

Dine Make a Reservation Click below to make a reservation for the Golden Lamb restaurant or the Black Horse Tavern

Chill the cake for couple of hours