Mixed Green Salad With Oranges, Dried Cranberries and Pecans

"Enjoy this wonderful light and fresh salad for holiday time, or anytime! Cooking time reflects marinating the dried cranberries. I discovered this recipe in Bon Appetit, 1998"
 
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photo by Tinkerbell photo by Tinkerbell
photo by Tinkerbell
photo by COOKGIRl photo by COOKGIRl
photo by Baby Kato photo by Baby Kato
Ready In:
50mins
Ingredients:
9
Serves:
6
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ingredients

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directions

  • Bring 1 cup orange juice to simmer in heavy small saucepan. Remove from heat.
  • Mix in dried cranberries.
  • Let stand until softened, about 30 minutes. Drain well; discard soaking juice.
  • Whisk oil, vinegar, orange peel and remaining 3 tablespoons orange juice in small bowl to blend. Mix in cranberries.
  • Season dressing to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.).
  • Place greens in large bowl.
  • Toss with 2/3 of dressing.
  • Divide greens among 6 plates.
  • Add orange segments to bowl; toss with remaining dressing.
  • Top salads with orange segments and pecans.

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Reviews

  1. Loved this salad! I love mixed greens, cranberries and pecans, but I don't usually put fresh oranges in the mix. I'm glad I finally tried it. The cranberries plumped up so nice and the balance of bitter greens, sweet cranberries and tangy oranges was very refreshing. Tonight wasn't a special occasion, but I'll definitely remember this recipe when the holidays do roll around again. I also think this would be an excellent summer weather salad. Thanks for posting, Bev! :)
     
  2. Wonderful and light. I used fresh tangerine sections instead of oranges, otherwise prepared as directed
     
  3. I found this recipe in the Bon Appetit archives years ago. I serve this quite often around Christmas time. Yummers!
     
  4. Original review 18 Feb 2008:I know that everyone enjoyed this salad because there was nothing left in the salad bowl. Next time I would reduce the amount of orange juice (for soaking the cranberries) in half. I also used brown sugar and candied the pecans in a cast iron skillet. For more color, about 1/2 cup of red onion crescents were added to the salad. Thanks for posting. I will definitely make this again. PS> Update: I used the orange juice used for soaking the cranberries to make the vinaigrette.
     
  5. This was good and added lots of color to the plate. The only change made was I used craisins instead of dried cranberries.
     
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Tweaks

  1. This was good and added lots of color to the plate. The only change made was I used craisins instead of dried cranberries.
     

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I joined Food.com when the site was RecipeZaar, April 24, 2001. This site has been a favorite with me for many years now with its unique features and especially for the many, many dear friends I have met here. If you are a new visitor, I hope you will stop for a while and check us out. I hope you will find it as special as I have.
 
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