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
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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


  1. 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.
  2. 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:

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

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