Mixed Greens with Dried Cranberries and Toasted Pecans

Total Time:
17 min
Prep:
10 min
Cook:
7 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1/2 cup pecans
  • 4 cups romaine lettuce, torn into small pieces
  • 4 cups mesclun (mixed baby greens), washed and spun dry
  • 1/2 cup slivered red onion
  • About 1/3 cup Lemon-Soy Dressing, recipe follows
  • 4 tablespoons dried cranberries
  • Lemon-Soy Dressing:
  • 1 large garlic clove, minced
  • 2 tablespoons lemon juice
  • 1 tablespoon red wine vinegar
  • 1 1/2 teaspoons tamari soy sauce
  • 1/8 teaspoon salt
  • Generous seasoning freshly ground pepper
  • 1/2 cup mild-flavored olive oil
Directions

Preheat the oven to 350 degrees F. Toast the pecans in a shallow pan until they begin to get fragrant, about 5 to 7 minutes. Let cool completely.

Combine the lettuce, mesclun, and onion in a salad bowl. Just before serving, pour on the dressing and toss well. Check to see if you need to add more dressing; you don't want to make the greens too wet. Serve on individual salad plates with the pecans and the cranberries sprinkled on each portion.

Lemon-Soy Dressing:

Place all the ingredients in a jar with a tight-fitting lid and shake vigorously.

Yield: 3/4 cup


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