Mixed Greens with Dried Cranberries and Toasted Pecans

• pecans↗1⁄2 cup
• romaine lettuce↗4 cups

  torn into small pieces

• mesclun↗4 cups

  washed and dried (mixed baby greens)

• red onion1⁄2 cup

  slivered

• dried cranberries↗4 tablespoons
• Lemon-Soy Dressing
• garlic↗1

  minced

• lemon juice↗2 tablespoons
• red wine vinegar↗1 tablespoon
• tamari soy sauce↗1 1⁄2 teaspoons
• salt↗1⁄8 teaspoon
• fresh ground pepper

  generous seasoning

• olive oil↗1⁄2 cup

  mild-flavored

Step-by-step instructions

1. 1

   Preheat the oven to 350 degrees F.

2. 2

   Toast the pecans in a shallow pan until they begin to release fragrance, about 5 to 7 minutes.

3. 3

   Let cool completely.

4. 4

   Combine the lettuce, mesclun, and onion in a salad bowl.

5. 5

   Just before serving, pour on the dressing and toss well.

6. 6

   Check to see if you need to add more dressing; you don't want to make the greens too wet.

7. 7

   Serve on individual salad plates with the pecans and the cranberries sprinkled on each portion.

8. 8

   To make Lemon-Soy Dressing: Place all the ingredients in a jar with a tight-fitting lid and shake vigorously.

9. 9

   Yield: 3/4 cup.