Ingredients
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1/2 cup pecans
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4 cups romaine lettuce, torn into small pieces
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4 cups mesclun, washed and dried (mixed baby greens)
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1/2 cup slivered red onion
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4 tablespoons dried cranberries
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1 clove garlic, minced
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2 tablespoons lemon juice
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1 tablespoon red wine vinegar
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1 1/2 teaspoons tamari soy sauce
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generous seasoning fresh ground pepper
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1/8 teaspoon salt
Instructions
- Preheat the oven to 350 degrees F.
- Toast the pecans in a shallow pan until they begin to release fragrance, 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.
- To make Lemon-Soy Dressing: Place all the ingredients in a jar with a tight-fitting lid and shake vigorously.
- Yield: 3/4 cup.