1 cup plus 3 Tbsp. orange juice
6 Tbsp. dried cranberries
3 1/2 Tbsp. olive oil
2 Tbsp. white wine vinegar
1 Tbsp. grated orange peel
6 cups mixed baby greens
3 oranges, peeled and whitepith removed,then segmented
3/4 cup pecans, toasted
Bring 1 cup of orange juice to simmer in a heavy small saucepan. Remove from heat and mix in dried cranberries. Let stand until softened, about 30 minutes. Drain well and discard soaking mix. Whisk oil, vinegar, orange peel and remaining 3 Tbsp. orange juice in a small bowl to blend. Mix in cranberries. Season to taste with salt and pepper. The dressing can be prepared one day ahead. If making ahead, cover and refrigerate, then bring to room temperature before serving.
Place greens in large bowl. Toss with 2/3 of dressing. Divide greens among 6 plates. Add orange segments to bowl and toss with remaining dressing. Top salads with orange segments and pecans. Enjoy every bite!