In a blender, process vinaigrette ingredients until cranberries are finely chopped.
Spread pecans in a baking pan or in a microwave-safe dish. Bake in a 350°F oven, or microwave on high, stirring twice, until fragrant and toasted, 6 to 8 minutes. Let cool, then coarsely chop.
Just before serving, toss all ingredients except dressing in a large salad bowl to mix. Add dressing and toss until evenly coated. Serve immediately.
NOTE If mesclun is unavailable, increase the assorted salad greens to 14 cups.
Planning Tip: The vinaigrette can be made and pecans toasted 2 days ahead.
calories 167 fat 15g saturated fat 0 cholesterol 7mg sodium 261mg carbohydrate 6g fiber 0
This recipe has been added to the following public cookbooks:
Tammy's Cook book
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