Festive Mixed Greens with Citrus Fruits, Fennel, and Cranberries

 
1 1/2 cups pecan pieces
4 oranges (navel or blood oranges, or a mixture of each for added color), peeled
2 red grapefruit, peeled
1 large fennel bulb, fronds reserved, and thinly sliced
1 cup dried cranberries
1 recipe Cranberry-Cilantro Vinaigrette
6 cups red-tipped loose-leaf lettuce, washed well, patted dry, and torn into bite-size pieces
4 cups spinach, triple washed, patted dry, and torn into bite-size pieces
3 cups curly endive or frisee, washed well, patted dry, and torn into bite-size pieces
 

Place the pecans on a cookie sheet and bake at 325 degrees for 8-10 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 cups 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.

Serves 8-10

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett