1 cup plus 3 Tbsp. orange juice
6 Tbsp. dried cranberries
3 1/2 Tbsp. olive oil
2 Tbsp. white wine vinegar
1 Tbsp. grated orange peel
6 cups mixed baby greens
3 oranges, peeled and white pith removed, then segmented
3/4 cup pecans, toasted
Recipe
Bring 1 cup of orange juice to simmer in a heavy small
saucepan. Remove from heat and mix in dried cranberries.
Let stand until softened, about 30 minutes. Drain well and
discard soaking mix. Whisk oil, vinegar, orange peel and
remaining 3 Tbsp. orange juice in a small bowl to blend. Mix
in cranberries. Season to taste with salt and pepper. The
dressing can be prepared one day ahead. If making ahead,
cover and refrigerate, then 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 and toss with remaining dressing. Top salads with orange
segments and pecans. Enjoy every bite!