Mixed Green Salad with Oranges, Dried Cranberries and Pecans

By Arnette

Ingredients

• 1 cup plus 3 tablespoons 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
• 1 can mandarin oranges, drained
• 1/4 cup pecans, toasted

Details

Servings 6

Preparation

Step 1

Bring 1 cup orange juice to simmer in heavy small saucepan. Remove form heat. Mix in dried cranberries. Let stand until softened, 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 using.)

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