Mango and Cranberry Salad with Honey Mustard Dressing

I don’t know why, but I am unable to make a meal without including a starter. Whether it be a soup, salad, or some sort of warm bread, I need one. I find that out of all the starters possible a nice, colourful salad is my go to option. I think it’s because they come together so quickly, and never bore me.

I also like salads because I can add in bits of protein (in the form of nuts and seeds), and fruit to make the starter salad a MEAL!

This recipe serves 6, and is from the Bite Me cookbook

Ingredients:
Sugared Pecans:
1 large egg white
1 tbsp water
4 cups pecan halves
1 cup sugar
1 tsp cinnamon
3/4 tsp salt

Honey Mustard Dressing:
1/4 cup honey
1/4 cup seed mustard
1/4 cup honey mustard
1/4 cup rice vinegar
1/4 cup canola oil
2 tbsp orange juice
1/4 tsp salt

10 cups romaine lettuce torn into bite-size pieces
2 mangoes, peeled and diced
1/4 cup cranberries

Directions:
1. For the pecans, preheat oven to 250 F. Coat baking sheet with non-stick cooking spray. In a large bowl, whisk the egg white and water until bubbles form. In a medium bowl mix sugar, cinnamon, and salt. Add pecans to egg whites, mixing to coat. Add sugar mixture, tossing pecans until they are coated. Spread pecans onto prepared baking sheet and bake for 1 hour, stirring every 20 minutes.

*you will have LOTS of extra pecans, that are an excellent snack for later!

2. For the dressing, in a medium bowl, which honey, seed mustard, honey mustard, vinegar, oil, orange juice and salt.
3. In a large bowl, place lettuce, diced mango and cranberries.

4. Add 1/2 cup of sugared pecans and salad dressing, tossing well to combine.