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Mixed Greens with Cranberries and Pine Nuts

Yield Makes 8 to 10 servings
Notes: If toasting nuts (step 1) up to 1 day ahead, cool, wrap airtight, and store at room temperature; mix dried cranberries into salad with nuts in step 3.

Ingredients

  • 1/2 cup pine nuts
  • 1/2 cup dried cranberries
  • 6 tablespoons white wine vinegar
  • 3 tablespoons salad oil
  • 3/4 teaspoon vanilla
  • 1/4 teaspoon fresh-grated or -ground nutmeg
  • 4 quarts salad mix (1 1/4 lb.), rinsed and crisped
  • Salt and pepper

Nutrition Information

  • calories 109
  • caloriesfromfat 64 %
  • protein 2.3 g
  • fat 7.8 g
  • satfat 1.1 g
  • carbohydrate 8.2 g
  • fiber 1.8 g
  • sodium 13 mg
  • cholesterol 0.0 mg

How to Make It

  1. In an 8- to 10-inch frying pan over medium heat, stir or shake pine nuts until pale gold, 3 to 5 minutes. Remove from heat and stir in dried cranberries.

  2. In a large bowl, mix vinegar, oil, vanilla, and nutmeg.

  3. Add salad mix and pine nut-cranberry mixture to bowl. Lift with two spoons to mix with dressing. Add salt and pepper to taste.