Mixed Green Salad With Oranges, Dried Cranberries and Pecans

Total Time
20 mins
30 mins

Enjoy this wonderful light and fresh salad for holiday time, or anytime! Cooking time reflects marinating the dried cranberries. I discovered this recipe in Bon Appetit, 1998

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  1. Bring 1 cup orange juice to simmer in heavy small saucepan. Remove from heat.
  2. Mix in dried cranberries.
  3. Let stand until softened, about 30 minutes. Drain well; discard soaking juice.
  4. Whisk oil, vinegar, orange peel and remaining 3 tablespoons orange juice in small bowl to blend. Mix in cranberries.
  5. Season dressing to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.).
  6. Place greens in large bowl.
  7. Toss with 2/3 of dressing.
  8. Divide greens among 6 plates.
  9. Add orange segments to bowl; toss with remaining dressing.
  10. Top salads with orange segments and pecans.