Recently in Salad Category

I made this salad for a few friends on a whim and it turned out really tasty. Looking forward to making it again.

I made this salad for my camp at Burning Man. It’s very light, juicy, refreshing, and tasty. I had three helpings.

Ingredients

• 1 cup and 3 tablespoons orange juice
• 3 1/2 tablespoons olive oil
• 3 oranges (remove peel and segment)
• 6 tablespoons dried cranberries
• 6 cups mixed baby greens
• 3/4 cups toasted pecans
• 1 tablespoon grated orange peel
• 2 tablespoons white wine vinegar

Directions

1. Bring 1 (one) cup of orange juice to a light simmer in a saucepan. Remove from heatsource.
2. Stir in your dried cranberries, let it sit until softened (takes approximately 30 minutes).
3. Drain this and throw away the soaking juice.
4. Whisk up orange peel, oil, vinegar, and your remaining 3 tablespoons of orange juice in a small bowl. Mix in the cranberries.
5. Season the dressing with salt and pepper to taste.
6. Put your greens in a good-sized bowl and toss with about 2/3 of the dressing you made.
7. Divvy up the greens into 6-8 bowls then put in your orange segments and toss with remaining dressing.
8. Finally top off each salad with orange segments and your roasted pecans!