Name: Mixed Greens with Dried Cranberries and Toasted Pecans
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H7M0.000S
Total time: P0Y0M0DT0H17M0.000S
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; 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.

Recipe courtesy of Jeanne Lemlin, Vegetarian Classics, HarperCollins, 2001

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Mixed Greens with Dried Cranberries and Toasted Pecans

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