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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Each year my company has a cook-off. This was this year's winner in the Salad-Taster's Choice category. It was so yummy, I thought I had to share it! (Courtesy of Becky Miller) Ingredients:
1 cup pecan halves |
2 tablespoons raspberry vinegar |
1/2 teaspoon dijon mustard |
1/2 teaspoon sugar |
1/2 teaspoon salt |
fresh ground black pepper |
6 tablespoons olive oil |
6 cups mixed salad greens, rinsed and dried |
3/4 cup dried cranberries |
1/2 medium red onion, thinly sliced |
1/2 cup feta cheese, crumbled |
Directions:
1. Preheat oven to 400 degrees.
2. Spread pecans evenly on a baking sheet and toast for 8-10 minutes or until lightly browned and fragrant.
3. In a small bowl, stir together the vinegar, mustard, sugar, salt, and pepper; mix until the sugar and salt dissolve. Whisk in olive oil.
4. In a salad bowl, toss together the greens, cranberries, onions, pecans, and cheese.
5. Drizzle with vinaigrette, and toss gently to coat.
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