MIXED GREEN SALAD WITH ORANGES, DRIED CRANBERRIES AND PECANS
Great fall salad recipe!
Provided by RecipeGirl.com (adapted barely from Bon Appetit)
Categories Salad
Time 23m
Number Of Ingredients 9
Steps:
- In a small saucepan, bring the orange juice to a simmer. Remove from heat. Stir in the dried cranberries. Let stand until softened, about 30 minutes. Drain well; discard the soaking juice.
- In a small bowl, whisk the oil, orange juice, vinegar, and orange zest to blend. Stir in the soaked cranberries. Season the dressing to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving).
- Place the salad greens in a large bowl. Add orange segments. Toss with the dressing. Sprinkle in the pecans; toss again. Serve.
Nutrition Facts : ServingSize 1 serving, Calories 243 kcal, Carbohydrate 28 g, Protein 2 g, Fat 15 g, SaturatedFat 2 g, Sodium 12 mg, Fiber 4 g, Sugar 20 g, UnsaturatedFat 13 g
MIXED GREENS WITH DRIED CRANBERRIES AND TOASTED PECANS
Steps:
- 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.
- Place all the ingredients in a jar with a tight-fitting lid and shake vigorously.
MIXED GREEN SALAD WITH ORANGES, DRIED CRANBERRIES AND PECANS
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
Provided by Bev I Am
Categories Salad Dressings
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- 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.
MIXED GREEN SALAD WITH ORANGES, DRIED CRANBERRIES AND PECANS
Categories Salad Fruit Leafy Green Nut Side Vegetarian Quick & Easy Cranberry Orange Pecan Fall Healthy Lettuce Bon Appétit Kidney Friendly Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 8
Steps:
- 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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