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Mixed Green Salad With Oranges, Dried Cranberries and Pecans

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“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”
READY IN:
50mins
SERVES:
6
UNITS:
Metric

Ingredients Nutrition

Directions

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

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