Shelly's Recipe

GREEN SALAD WITH ORANGES, DRIED CRANBERRIES AND PECANS

Category: Salad

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, peel and white pith removed, segmented (see note)
3/4 cup pecans, toasted

Bring 1 cup orange juice to simmer in heavy small saucepan. Remove from heat. Mix in dried cranberries. Let stand until softened, about 30 minutes. Drain well; discard soaking juice.

Whisk oil, vinegar, orange peel and remaining 3 tbsp orange juice in small bowl to blend. Mix in cranberries. Season dressing to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)

Place greens in a large bowl and add the remaining ingredients just before tossing with dressing and serving. Serves 6-8