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Cranberry Pecan Salad

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Ingredients

Adjust Servings:
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

Nutritional information

277.3
Calories
252 g
Calories From Fat
28.1 g
Total Fat
4.8 g
Saturated Fat
11.1 mg
Cholesterol
338.7 mg
Sodium
5.6 g
Carbs
2.3 g
Dietary Fiber
2.4 g
Sugars
3.4 g
Protein
65g
Serving Size

Cranberry Pecan Salad

Features:

    This was a perfect salad for DH: good ingredients and a non-intrusive vinaigrette. I think my reservation stemmed from my lackluster feta cheese -- I yearned for blue cheese or a jazzier version of feta cheese. I should have stopped toasting the pecans at 8 minutes, mine at 9 minutes were slightly over done. DH will bug me to make this again soon. Thanks for posting, Cooks4_6!. Made for Healthy Choces ABC Tag.

    • 35 min
    • Serves 6

    Ingredients

    Directions

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    Cranberry Pecan Salad, 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), This was a perfect salad for DH: good ingredients and a non-intrusive vinaigrette I think my reservation stemmed from my lackluster feta cheese — I yearned for blue cheese or a jazzier version of feta cheese I should have stopped toasting the pecans at 8 minutes, mine at 9 minutes were slightly over done DH will bug me to make this again soon Thanks for posting, Cooks4_6! Made for Healthy Choces ABC Tag


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    Steps

    1
    Done

    Preheat Oven to 400 Degrees.

    2
    Done

    Spread Pecans Evenly on a Baking Sheet and Toast For 8-10 Minutes or Until Lightly Browned and Fragrant.

    3
    Done

    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
    Done

    in a Salad Bowl, Toss Together the Greens, Cranberries, Onions, Pecans, and Cheese.

    5
    Done

    Drizzle With Vinaigrette, and Toss Gently to Coat.

    John Gonzalez

    Mexican cuisine expert infusing his dishes with authentic and bold flavors.

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