Best Cariannes Broccoli Green Olive And Sun Dried Tomato Salad Recipes

Mixed Greens with Dried Cranberries and Toasted Pecans image

Provided by Food Network

Time 17m

Yield 4 servings

Number Of Ingredients 13

1/2 cup pecans
4 cups romaine lettuce, torn into small pieces
4 cups mesclun (mixed baby greens), washed and spun dry
1/2 cup slivered red onion
About 1/3 cup Lemon-Soy Dressing, recipe follows
4 tablespoons dried cranberries
1 large garlic clove, minced
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

Steps:

Preheat the oven to 350 degrees F. 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 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.
Place all the ingredients in a jar with a tight-fitting lid and shake vigorously.

Mixed Green Salad With Oranges, Dried Cranberries and Pecans image

Provided by Bev I Am

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9

1 cup orange juice
3 tablespoons orange juice
6 tablespoons dried cranberries
3 1/2 tablespoons olive oil
2 tablespoons white wine vinegar
1 tablespoon grated orange peel
6 cups mixed baby greens
3 oranges, peel and white pith removed, segmented
3/4 cup pecans, toasted

Steps:

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 tablespoons 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 large bowl.
Toss with 2/3 of dressing.
Divide greens among 6 plates.
Add orange segments to bowl; toss with remaining dressing.
Top salads with orange segments and pecans.