Salad with Oranges, Dried Cranberries and Pecans

By Arnette

Ingredients

• 1 cup plus 3 tbsp. orange juice
• 6 tbsp. dried cranberries
• 3 1/2 tbsp. olive oil
• 2 tbsp. white wine vinegar
• 1 tbsp. grated orange peel
• 6 cups mixed baby greens
• 3 oranges, peel and white pith removed, segmented. ( I use canned mandarin oranges, well drained)
• 3/4 cup pecans, toasted

Details

Servings 6

Preparation

Step 1

Bring 1 cup orange juice to simmer in small sauce pan. Remove froom heat. Mix in dried cranberries. Let stand until softened, 30 minutes. Drain well; discard soaking juice.

Whisk oil, vinegar, orange pee and remaining 3 tbsp. orange juice in a small bowl to blend. Mix in cranberries. Season dresing to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerated. Bring to room temperature before using.

Place greens in large bowl. toss with 2/3 of dressing. Divide greens among 6 plates. Add orange segments to bowl; tossing with remaining dressing. Top salads with orange segments and pecans to serve.