Baby Greens with Oranges, Dried Cranberries, and Pecans

"INN The Kitchen at Abingdon Manor"
A Collection of Most Requested Recipes

Salads: Baby Greens with Oranges, Dried Cranberries, and Pecans
Serves: 6

1-cup plus 3 tbs orange juice
6 Tbs. dried cranberries
3-½ tbs olive oil
2 tbs white wine vinegar
1 tbs grated orange peel
6 cups mixed baby greens
3 oranges, peel and white pith removed, segmented
¾ cup pecans, toasted

Bring 1 cup orange juice to simmer in heavy 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 tbs 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.