Wisconsin
Mixed Green Salad with Oranges, Craisins and Pecans
1 cup + 3 Tbsp orange juice
6 Tbsp craisins
4½ Tbsp olive oil
2 Tbsp white wine vinegar
1 Tbsp grated orange peel
6 cups mixed greens
3 oranges, peeled & white pith removed, segmented
½ cup chopped pecans, toasted
Bring 1 cup orange juice to a simmer in a small pan, remove from heat, mix in craisins and let stand until softened (about 30 minutes). Drain well and discard soaking liquid. In a small bowl, whisk oil, vinegar, orange peel and remaining 3 Tbsp orange juice. Mix in cranberries and season to taste with salt and pepper. Place greens in a bowl and toss with dressing. Place dressed greens on a large platter. Top with orange segments and toasted pecans.