Mixed Greens with Dried Cranberries and Toasted Pecans

“This delicious salad came from the Vegetarian Classics Cookbook by Jeanne Lemlin.”
READY IN:
17mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 350 degrees F.
  2. Toast the pecans in a shallow pan until they begin to release fragrance, about 5 to 7 minutes.
  3. Let cool completely.
  4. Combine the lettuce, mesclun, and onion in a salad bowl.
  5. Just before serving, pour on the dressing and toss well.
  6. Check to see if you need to add more dressing; you don't want to make the greens too wet.
  7. Serve on individual salad plates with the pecans and the cranberries sprinkled on each portion.
  8. To make Lemon-Soy Dressing: Place all the ingredients in a jar with a tight-fitting lid and shake vigorously.
  9. Yield: 3/4 cup.

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