• 6servings
  • 10minutes
  • 456calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB3, B6, B9, B12, H, C, D
MineralsIodine, Fluorine, Chromium, Manganese, Silicon, Calcium, Potassium

Ingredients Jump to Instructions ↓

  1. 1 cup pecan halves

  2. 2 tablespoons raspberry vinegar

  3. 1/2 teaspoon Dijon mustard

  4. 1/2 teaspoon sugar

  5. 1/2 teaspoon salt

  6. freshly ground black pepper to taste

  7. 6 tablespoons olive oil

  8. 6 cups mixed salad greens, rinsed and dried

  9. 3/4 cup dried cranberries

  10. 1/2 medium red onion, thinly sliced

  11. crumbled feta cheese

Instructions Jump to Ingredients ↑

  1. 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.

  2. In a small bowl, stir together the vinegar, mustard, sugar, salt, and pepper; mix until sugar and salt dissolve. Whisk in olive oil.

  3. In a salad bowl, toss together the greens, cranberries, pecans, onions, and cheese. Drizzle with vinaigrette, and toss gently to coat.


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