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Cranberry Pecan Salad


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Serves | Prep Time | Cook Time

Ingredients

1 cup pecan halves
2 tablespoons raspberry vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon sugar
1/2 teaspoon salt
freshly ground black pepper to taste (optional)
6 tablespoons olive oil
6 cups mixed salad greens, rinsed and dried
3/4 cup dried cranberries
1/2 medium red onion, thinly sliced
crumbled feta cheese


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.


Pairs Well With


Notes

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