1. In a blender, combine all ingredients for dressing and blend until smooth. Reserve.
2. To make the nuts, combine corn syrup, sugar, salt and spices in a bowl. Toss with the nuts to evenly coat. Bake nuts at 325 degrees F for 12-15 minutes, stirring every 5 minutes. Remove from the oven and cool thoroughly. Break apart and store for up to 1 week.
3. Toss lettuce, spiced pecans, onion and dried cranberries with 3/4 cup of vinaigrette. Divide onto individual plates and serve.
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|Serving Size: 1 Serving (406g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 572 (76%)|
|Amt Per Serving||% DV|
|Total Fat 63.6g||85 %|
|Saturated Fat 16.9g||84 %|
|Monounsaturated Fat 33.5g|
|Polyunsanturated Fat 10.3g|
|Cholesterol 59.5mg||18 %|
|Sodium 400.6mg||14 %|
|Potassium 741.5mg||20 %|
|Total Carbohydrate 32g||9 %|
|Dietary Fiber 8.7g||35 %|
|Sugars, other 23.3g|
|Protein 20.1g||29 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 756
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