Mixed Green Salad with Oranges, Dried Cranberries and Pecans

Bright, fresh flavors star in this holiday salad.

6 Servings

• 1 cup plus 3 tablespoons orange juice
• 6 tablespoons dried cranberries
• 3 1/2 tablespoons olive oil
• 2 tablespoons white wine vinegar
• 1 tablespoon grated orange peel
• 6 cups mixed baby greens
• 3 oranges, peel and white pith removed, segmented
• 3/4 cup pecans, toasted

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.

From: Bon Appétit – December 2000

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