Ingredients
6
6 servings
- •1 cup pecan halves
- •2 tablespoons raspberry vinegar
- •½ teaspoon Dijon mustard
- •½ teaspoon sugar
- •½ teaspoon salt
- •1 pinch freshly ground black pepper to taste
- •6 tablespoons olive oil
- •6 cups mixed salad greens, rinsed and dried
- •¾ cup dried cranberries
- •½ medium red onion, thinly sliced
- •crumbled feta cheese
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Spread pecans evenly on a baking sheet. Toast for 8 to 10 minutes, or until lightly browned and fragrant.
- In a small bowl, stir together the vinegar, mustard, sugar, salt, and pepper; mix until sugar and salt dissolve. Whisk in olive oil.
- In a salad bowl, toss together the greens, cranberries, pecans, onions, and cheese. Drizzle with vinaigrette, and toss gently to coat.
Nutritional Facts
Per 6 servings
- Calories: 456
- Carbohydrate: 21g
- Fat: 39g
- Fiber: 4g
- Protein: 10g
- Sugar: 16g
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