Mixed Greens with Dried Cranberries and Toasted Pecans

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

• Ready In: 17 mins
• Serves: 4

Ingredients

• 1⁄2 cup pecans
• 4  cups romaine lettuce, torn into small pieces
• 4  cups mesclun, washed and dried (mixed baby greens)
• 1⁄2 cup  slivered red onion
• 4  tablespoons dried cranberries

• Lemon-Soy Dressing

• 1  clove garlic, minced
• 2  tablespoons lemon juice
• 1  tablespoon red wine vinegar
• 1 1⁄2 teaspoons tamari soy sauce
• 1⁄8 teaspoon salt
•  generous seasoning fresh ground pepper
• 1⁄2 cup  mild-flavored olive oil

Directions

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.