Ingredients

• 1/2 cup pecans
• 4 cups romaine lettuce, torn into small pieces
• 4 cups mesclun (mixed baby greens), washed and spun dry
• 1/2 cup slivered red onion
• About 1/3 cup Lemon-Soy Dressing, recipe follows
• 4 tablespoons dried cranberries
• 1 large garlic clove, minced
• 2 tablespoons lemon juice
• 1 tablespoon red wine vinegar
• 1 1/2 teaspoons tamari soy sauce
• 1/8 teaspoon salt
• Generous seasoning freshly ground pepper
• 1/2 cup mild-flavored olive oil

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Instructions

1. Preheat the oven to 350 degrees F. Toast the pecans in a shallow pan until they begin to get fragrant, about 5 to 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 the cranberries sprinkled on each portion.
3. Place all the ingredients in a jar with a tight-fitting lid and shake vigorously.
4. Yield: 3/4 cup