Mixed Green Salad with Oranges, Dried Cranberries and Pecans
Great fall salad recipe!
Servings: 6 servings
Ingredients
CRANBERRIES:
- 1 cup orange juice
- 6 tablespoons dried cranberries
VINAIGRETTE:
- 3½ tablespoons extra virgin olive oil
- 3 tablespoons orange juice
- 2 tablespoons white wine vinegar
- 1 tablespoon grated orange zest
SALAD:
- 6 cups mixed greens
- 3 medium oranges (peel and white pith removed), segmented
- ½ cup chopped pecans, toasted
Instructions
PREPARE THE CRANBERRIES:
- 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.
PREPARE THE VINAIGRETTE:
- 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).
ASSEMBLE THE SALAD:
- Place the salad greens in a large bowl. Add orange segments. Toss with the dressing. Sprinkle in the pecans; toss again. Serve.
Nutrition
Serving: 1serving | Calories: 243kcal | Carbohydrates: 28g | Protein: 2g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Sodium: 12mg | Potassium: 334mg | Fiber: 4g | Sugar: 20g | Vitamin A: 711IU | Vitamin C: 71mg | Calcium: 47mg | Iron: 1mg