Mixed Green Salad With Oranges, Dried Cranberries and Pecans

READY IN: 50mins
Recipe by Bev

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

Top Review by **Tinkerbell**

Loved this salad! I love mixed greens, cranberries and pecans, but I don't usually put fresh oranges in the mix. I'm glad I finally tried it. The cranberries plumped up so nice and the balance of bitter greens, sweet cranberries and tangy oranges was very refreshing. Tonight wasn't a special occasion, but I'll definitely remember this recipe when the holidays do roll around again. I also think this would be an excellent summer weather salad. Thanks for posting, Bev! :)

Ingredients Nutrition

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.

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