Festive Mixed Greens With Fruits And Cranberries

Recipe Ingredients

1 1/2 cups	355ml	Pecan pieces
4		Oranges - peeled
		= (navel or blood oranges, or a mixture
		Of each for added color)
2		Red grapefruit - peeled
1		Fennel bulb - fronds reserved, (large)
		And thinly sliced
1 cup	93g / 3.3oz	Dried cranberries
		Cranberry-Cilantro Vinaigrette - (see recipe)
6 cups	240g / 8.5oz	Red-tipped loose-leaf lettuce - washed well,
		Patted dry, and torn bite-size pieces
4 cups	948ml	Spinach - triple washed,
		Patted dry, and torn bite-size pieces
3 cups	711ml	Curly endive or frisee - washed well,
		Patted dry, and torn bite-size pieces

Recipe Instructions

Place the pecans on a cookie sheet and bake at 325 degrees for 8 to 10 minutes or until lightly toasted and fragrant. Transfer to a bowl and set aside.

Over a glass bowl, segment the oranges and grapefruit, and squeeze the leftover parts to release any juice over the segments. Add the fennel and dried cranberries, drizzle 1/4 cup Cranberry-Cilantro Vinaigrette over the top, and toss gently to thoroughly coat everything with the vinaigrette. Set the mixture aside for 5 minutes to allow the flavors to blend.

In a large bowl, toss together all of the greens. Add the toasted pecans and the citrus fruit mixture, and toss gently to combine. Top individual servings with additional Cranberry-Cilantro Vinaigrette.

This recipe yields 8 to 10 servings.

Source:
The Vegan Chef at http://www.veganchef.com

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