Mixed Greens with Dried Cranberries and Toasted Pecans |
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Prep Time: 10 Minutes Cook Time: 7 Minutes |
Ready In: 17 Minutes Servings: 4 |
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This delicious salad came from the Vegetarian Classics Cookbook by Jeanne Lemlin. Ingredients:
1/2 cup pecans |
4 cups romaine lettuce, torn into small pieces |
4 cups mesclun, washed and dried (mixed baby greens) |
1/2 cup slivered red onion |
4 tablespoons dried cranberries |
1 clove garlic, minced |
2 tablespoons lemon juice |
1 tablespoon red wine vinegar |
1 1/2 teaspoons tamari soy sauce |
1/8 teaspoon salt |
generous seasoning fresh ground pepper |
1/2 cup mild-flavored olive oil |
Directions:
1. Preheat the oven to 350 degrees F.
2. Toast the pecans in a shallow pan until they begin to release fragrance, about 5 to 7 minutes.
3. Let cool completely.
4. Combine the lettuce, mesclun, and onion in a salad bowl.
5. Just before serving, pour on the dressing and toss well.
6. Check to see if you need to add more dressing; you don't want to make the greens too wet.
7. Serve on individual salad plates with the pecans and the cranberries sprinkled on each portion.
8. To make Lemon-Soy Dressing: Place all the ingredients in a jar with a tight-fitting lid and shake vigorously.
9. Yield: 3/4 cup.
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