Mixed Green Salad with Blood Oranges, Dried Cranberries, and Pecans with Calolea Blood Orange Olive Oil Dressing

6 Servings

4 tbls Blood Orange Olive Oil
2 tbls Calolea White Balsamic Vinegar
6 tbls chopped candied cranberries
6 cups mixed baby greens
3 blood oranges peeled, segmented and white pith removed
¾ cup pecans, toasted
Salt and pepper to taste

Whisk Calolea Blood Orange Olive Oil, Calolea White balsamic Vinegar, salt and pepper to blend.  Add cranberries.

Rinse, spin and drain salad greens.  Place in a large bowl.  Toss with 2/3 salad dressing.  Divide greens among six salad plates.  Add oranges to bowl and toss with remaining dressing.  Top individual salads with orange segments and pecans.  Enjoy!