Mixed Greens With Dried Cranberries And Toasted Pecans

• 1/2 cup pecans
• 4 cups romaine lettuce, torn into small pieces
• 4 cups mesclun, washed and dried (mixed baby greens)
• 1/2 cup slivered red onion
• 4 tablespoons dried cranberries
• Lemon-Soy Dressing
• 1 clove garlic, minced
• 2 tablespoons lemon juice
• 1 tablespoon red wine vinegar
• 1 1/2 teaspoons tamari soy sauce
• 1/8 teaspoon salt
• generous seasoning fresh ground pepper
• 1/2 cup mild-flavored olive oil

1. Preheat the oven to 350 degrees F.
2. Toast the pecans in a shallow pan until they begin to release fragrance, about 5 to 7 minutes.
3. Let cool completely.
4. Combine the lettuce, mesclun, and onion in a salad bowl.
5. Just before serving, pour on the dressing and toss well.
6. Check to see if you need to add more dressing; you don't want to make the greens too wet.
7. Serve on individual salad plates with the pecans and the cranberries sprinkled on each portion.
8. To make Lemon-Soy Dressing: Place all the ingredients in a jar with a tight-fitting lid and shake vigorously.
9. Yield: 3/4 cup.

pecans, romaine lettuce, slivered red onion, cranberries, lemonsoy dressing, clove garlic, lemon juice, red wine vinegar, soy sauce, salt, generous seasoning fresh ground pepper, mildflavored olive oil

Taken from www.food.com/recipe/mixed-greens-with-dried-cranberries-and-toasted-pecans-55781 (may not work)