Ingredients
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1 cup pecan halves
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2 tablespoons raspberry vinegar
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1/2 teaspoon Dijon mustard
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1/2 teaspoon sugar
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1/2 teaspoon salt
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fresh ground black pepper
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6 tablespoons olive oil
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6 cups mixed salad greens, rinsed and dried
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3/4 cup dried cranberries
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1/2 medium red onion, thinly sliced
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1/2 cup feta cheese, crumbled
Instructions
- Preheat oven to 400 degrees.
- Spread pecans evenly on a baking sheet and toast for 8-10 minutes or until lightly browned and fragrant.
- In a small bowl, stir together the vinegar, mustard, sugar, salt, and pepper; mix until the sugar and salt dissolve. Whisk in olive oil.
- In a salad bowl, toss together the greens, cranberries, onions, pecans, and cheese.
- Drizzle with vinaigrette, and toss gently to coat.