Mixed Green Salad With Oranges, Dried Cranberries and Pecans |
|
 |
Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
|
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 Ingredients:
1 cup orange juice |
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 |
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.
|
|