Mixed Green Salad With Oranges, Dried Cranberries and Pecans

Mixed Green Salad With Oranges, Dried Cranberries and Pecans created by Tinkerbell

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

Ready In:
50mins
Serves:
Units:

ingredients

directions

  • Bring 1 cup orange juice to simmer in heavy small saucepan. Remove from heat.
  • Mix in dried cranberries.
  • Let stand until softened, about 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 serving.).
  • Place greens in large bowl.
  • Toss with 2/3 of dressing.
  • Divide greens among 6 plates.
  • Add orange segments to bowl; toss with remaining dressing.
  • Top salads with orange segments and pecans.
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RECIPE MADE WITH LOVE BY

@Bev I Am
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@Bev I Am
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"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"
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  1. 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! :)
    Reply
  2. Tinkerbell
    Mixed Green Salad With Oranges, Dried Cranberries and Pecans Created by Tinkerbell
    Reply
  3. Jacquie
    Wonderful and light. I used fresh tangerine sections instead of oranges, otherwise prepared as directed
    Reply
  4. Abby Girl
    I found this recipe in the Bon Appetit archives years ago. I serve this quite often around Christmas time. Yummers!
    Reply
  5. COOKGIRl
    Original review 18 Feb 2008:I know that everyone enjoyed this salad because there was nothing left in the salad bowl. Next time I would reduce the amount of orange juice (for soaking the cranberries) in half. I also used brown sugar and candied the pecans in a cast iron skillet. For more color, about 1/2 cup of red onion crescents were added to the salad. Thanks for posting. I will definitely make this again. PS> Update: I used the orange juice used for soaking the cranberries to make the vinaigrette.
    Reply
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