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pecan-cranberry salad

(1 rating)
smonfils avatar
Recipe by
sherry monfils
@smonfils
worcester, MA

This is a delicious way to use up those cranberries. I absolutely love this salad. You can actually use any kind of vinegar, but the raspberry gives this salad a nice twist on taste.

(1 rating)
yield 6 serving(s)
prep time 15 Min
cook time 10 Min

Ingredients For pecan-cranberry salad

  • 1 c
    pecan halves
  • 2 Tbsp
    raspberry vinegar
  • 1/2 tsp
    dijon mustard
  • 1/2 tsp
    sugar or splenda
  • 1/2 tsp
    salt
  • 6 Tbsp
    olive oil
  • 6 c
    organic mixed greens
  • 3/4 c
    dried cranberries
  • 1/2
    red onion, thinly sliced
  • 1/2 c
    crumbled feta cheese

How To Make pecan-cranberry salad

  • 1
    Heat oven to 400. Place pecans on a baking sheet and toast for 10 mins. In bowl, whisk together vinegar, mustard, sugar and salt. Whisk in oil.
  • 2
    In lg bowl, toss together salad greens, cranberries, pecans, onion and cheese. Drizzle w/ dressing. Toss gently to coat.
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