Mixed Greens With Dried Cranberries And Toasted Pecans

Recipe By :Recipe courtesy of Jeanne Lemlin
Serving Size : 4

1/2 cup pecans
4 cups romaine lettuce, torn small pieces
4 cups mixed baby greens - washed and spun dry
1/2 cup slivered red onion
4 tablespoons dried cranberries
=== LEMON-SOY DRESSING ==
1 large clove minced garlic
2 tablespoons lemon juice
1 tablespoon red wine vinegar
1 1/2 teaspoons tamari soy sauce
1/8 teaspoon salt
generous seasoning freshly-ground pepper
1/2 cup mild-flavored olive oil

Preheat the oven to 350 degrees. Toast the pecans in a shallow pan until
they begin to get fragrant, about 5 to 7 minutes. Let cool completely.
Combine the lettuce, mesclun, and onion in a salad bowl. Just before
serving, pour on 1/3 cup of the dressing and toss well. Check to see if
you need to add more dressing; you don't want to make the greens too wet.
Serve on individual salad plates with the pecans and the cranberries
sprinkled on each portion.

Lemon-Soy Dressing: Place all the ingredients in a jar with a
tight-fitting lid and shake vigorously. (Makes 3/4 cup). This recipe
yields 4 servings.

Source:
"SARA'S SECRETS with Sara Moulton - (Show # SS-1C46) - from the TV FOOD
NETWORK"
Formatted by Joe Comiskey "
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 94 Calories; 9g Fat (80.9% calories
from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;
193mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0
Fruit; 2 Fat; 0 Other Carbohydrates.

NOTES : Recipe from "Vegetarian Classics" by Jeanne Lemlin,
(HarperCollins, 2001)


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