Recipe courtesy of Jeanne Lemlin
Mixed Greens with Dried Cranberries and Toasted Pecans
- Level: Easy
- Total: 17 min
- Prep: 10 min
- Cook: 7 min
- Yield: 4 servings
- Level: Easy
- Total: 17 min
- Prep: 10 min
- Cook: 7 min
- Yield: 4 servings
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:
Yield:
3/4 cup
- Place all the ingredients in a jar with a tight-fitting lid and shake vigorously.
