1. Preheat the oven to 350 degrees. Toast the pecans in a shallow pan until they begin to get fragrant, about 5-7 minutes. Let cool completely.
2. Combine the lettuce, mesclun, and onion in a salad bowl. Just before serving pour on the dressing and toss well. Check to see if you need to add more dressing; you don't want to make the greens too wet. Serve on individual salad plates with the pecans and cranberries sprinkled on each portion.
From Vegetarian Classics by Jeanne Lemlin
The toasted pecans are delicious, and the combination of tart/sweet dried cranberries, red onion, and toasted pecans is perfect! We used a combination of red lettuce and butter lettuce harvested fresh this morning.
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|Serving Size: 1 Serving (147g)|
|Recipe Makes: 4|
|Calories from Fat: 101 (70%)|
|Amt Per Serving||% DV|
|Total Fat 11.2g||15 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 6g|
|Polyunsanturated Fat 3.6g|
|Cholesterol 0mg||0 %|
|Sodium 307.8mg||11 %|
|Potassium 280.5mg||7 %|
|Total Carbohydrate 14.6g||4 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 11.2g|
|Protein 2.6g||4 %|
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Calories per serving: 145
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