Salad of Mixed Greens, Oranges, Dried Cranberries and Pecans
Ingredients
Dressing:
1 cup (250 mL) plus 3 tablespoons (45 mL) orange juice
6 tablespoons (90 mL) dried cranberries
1/4 cup (50 mL) canola oil
2 tablespoons (30 mL) white wine vinegar
1 tablespoon (15 mL) grated orange rind
salt and pepper to taste
Salad:
3 oranges
6 cups (1.5 L) mixed baby salad greens
3/4 cup (175 mL) toasted pecan pieces (see Note)
Directions
For dressing: In a small saucepan over medium heat, bring 1 cup (250 mL) orange juice to boiling point. Remove from heat. Stir in dried cranberries; let stand 30 minutes until softened. Drain well. Discard soaking juice.
In a jar with a tight-fitting cover, combine oil, vinegar, orange rind and remaining 3 tablespoons (45 mL) orange juice. Cover and shake vigorously to combine. Add drained cranberries and season to taste with salt and pepper. Refrigerate for up to 2 days ahead. (Remove from fridge half an hour before using to allow dressing to return to room temperature.) Shake well before using.
Prepare salad: Peel oranges and remove white pith; cut into segments. Place salad greens in a large glass bowl; toss with 2/3 of the dressing. Add orange segments, pecans and remaining dressing. Toss again.
Makes 6 servings.
Note: To toast pecans, spread them in a single layer on a rimmed baking sheet and bake at 300°F (150°C) for 7 to 10 minutes, turning frequently and watching carefully to prevent them from burning.