Mixed Greens with Dried Cranberries and Toasted Pecans

Total Time
Prep 10 mins
Cook 7 mins

This delicious salad came from the Vegetarian Classics Cookbook by Jeanne Lemlin.

Ingredients Nutrition


  1. Preheat the oven to 350 degrees F.
  2. Toast the pecans in a shallow pan until they begin to release fragrance, about 5 to 7 minutes.
  3. Let cool completely.
  4. Combine the lettuce, mesclun, and onion in a salad bowl.
  5. Just before serving, pour on the dressing and toss well.
  6. Check to see if you need to add more dressing; you don't want to make the greens too wet.
  7. Serve on individual salad plates with the pecans and the cranberries sprinkled on each portion.
  8. To make Lemon-Soy Dressing: Place all the ingredients in a jar with a tight-fitting lid and shake vigorously.
  9. Yield: 3/4 cup.
Most Helpful

Made this as given although I did include a nicely rounded measure of the dried cranberries (love those things)! We also were very satisfied with the lemon & garlic combo in the dressing! Thanks for sharing the recipe! [Tagged & made in Please Review My Recipe]

Sydney Mike March 19, 2012

I never go wrong with most salads I make on this site. This was no exception. I used toasted almonds and it was just perfect. I love the healthy aspect of this dressing along with my Antioxidant blend of dried fruits. (Sunsweet's dried blueberries, cherries, cranberries, plums). Just fabulous!!~ Made this recipe of Sharon's in honor of Yellow Livestrong Month. May 08.!

CoffeeB May 20, 2008

This was a great salad even though I forgot to put the pecans on after toasting them! I really enjoyed the flavor of the cranberries and this salad dressing as did my DH. A 15 yr. old boy visiting with us said he did not like salad - but I asked him just to try it - and he ate the whole thing!!

Trisha W October 10, 2004