Mixed Green Salad With Oranges, Dried Cranberries And Pecans
Serves: 2
Mohammad Wiegand
1 January 1970
Based on User reviews:
44
Spice
58
Sweetness
53
Sourness
40
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
6 tbsps
Dried Cranberry3.5 tbsps
Olive Oil2 tbsps
White Wine Vinegar1 tbsp
Orange Peel (grated)3 cup
Pecan (toasted)Directions:
1
Bring 1 cup orange juice to simmer in heavy small saucepan
2
Remove from heat
3
Mix in dried cranberries
4
Let stand until softened, about 30 minutes
5
Drain well; discard soaking juice
6
Whisk oil, vinegar, orange peel and remaining 3 tablespoons orange juice in small bowl to blend
7
Mix in cranberries
8
Season dressing to taste with salt and pepper
9
(Can be prepared 1 day ahead
10
Cover and refrigerate
11
Bring to room temperature before serving
12
) Bring 1 cup orange juice to simmer in heavy small saucepan
13
Remove from heat
14
Mix in dried cranberries
15
Let stand until softened, about 30 minutes
16
Drain well; discard soaking juice
17
Whisk oil, vinegar, orange peel and remaining 3 tablespoons orange juice in small bowl to blend
18
Mix in cranberries
19
Season dressing to taste with salt and pepper
20
(Can be prepared 1 day ahead
21
Cover and refrigerate
22
Bring to room temperature before serving
23
) Place greens in large bowl
24
Toss with 2/3 of dressing
25
Divide greens among 6 plates
26
Add orange segments to bowl; toss with remaining dressing
27
Top salads with orange segments and pecans
28
Place greens in large bowl
29
Toss with 2/3 of dressing
30
Divide greens among 6 plates
31
Add orange segments to bowl; toss with remaining dressing
32
Top salads with orange segments and pecans