A yummy citrusy salad. Great for dinner parties or Sunday suppers. Blue cheese is an excellent addition to this salad.
Bring 1 cup orange juice to simmer in heavy saucepan. Remove from heat. Mix in dried cranberries. Let stand until softened, about 30 minutes. Drain well, discard soaking juice.
Whisk oil, vinegar, orange peel and remaining 3 tablespoons of orange juice in small bowl to blend. Mix in cranberries. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. 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; toss with remaining dressing. Top salads with orange segments and pecans.