Mango and Cranberry Salad with Honey Mustard Dressing


From the Bite Me Cookbook by Julie Albert and Lisa Gnat
Sugared Pecans
1 large egg
1 tablespoon water
4 cups pecan halves
1 cup sugar
1 teaspoon ground cinnamon
¾ kosher salt

Honey Mustard Dressing
¼ cup honey
¼ cup whole grain mustard
¼ cup honey mustard
¼ cup rice vinegar
¼ cup canola oil
2 tablespoons orange juice
¼ teaspoon kosher salt

10 cups romaine lettuce torn into bite sized pieces
2 mangoes, peeled and diced
¼ cup dried cranberries

For the pecans, preheat oven to 250°F. Coat a 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 on prepared baking sheet and bake for 1 hour, stirring every 20 minutes.

For the dressing, in a medium bowl, whisk honey, seed mustard, honey mustard, vinegar, oil, orange juice and salt. In a large bowl, place lettuce, diced mango and cranberries. Add ½ cup sugared pecans and salad dressing, tossing well to combine.

4 thoughts on “Mango and Cranberry Salad with Honey Mustard Dressing

    • Thank you for catching this confusing ingredient listing! It should say whole grain mustard and it is corrected now on the site.

  1. We loved the dressing! I used strawberries instead of mango, and slice almonds instead of sugared pecans.

  2. This salad is great! My husband really likes it! It makes lots of sugared pecans which are great as a topping to vanilla ice cream or you can save till you make the salad again. They stay well in a ziploc bag. Enjoy!