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Ingredients
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1 cup pecan halves
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2 tablespoons raspberry vinegar
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½ teaspoon Dijon mustard
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½ teaspoon white sugar
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½ teaspoon salt
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1 pinch freshly ground black pepper to taste
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6 tablespoons olive oil
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6 cups mixed salad greens, rinsed and dried
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¾ cup dried cranberries
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½ medium red onion, thinly sliced
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crumbled feta cheese
Directions
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Preheat the oven to 400 degrees F (200 degrees C).
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Spread pecans evenly on a baking sheet. Toast in the preheated oven until lightly browned and fragrant, 8 to 10 minutes.
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Whisk vinegar, Dijon mustard, sugar, salt, and pepper together in a small bowl until sugar and salt dissolve. Whisk in olive oil.
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Toss salad greens, pecans, cranberries, onion, and feta together in a salad bowl. Drizzle with vinaigrette; toss gently to coat.
Nutrition Facts (per serving)
456 | Calories |
39g | Fat |
21g | Carbs |
10g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 456 | |
% Daily Value * | |
Total Fat 39g | 49% |
Saturated Fat 11g | 53% |
Cholesterol 45mg | 15% |
Sodium 780mg | 34% |
Total Carbohydrate 21g | 8% |
Dietary Fiber 4g | 14% |
Total Sugars 16g | |
Protein 10g | 20% |
Vitamin C 10mg | 11% |
Calcium 296mg | 23% |
Iron 2mg | 10% |
Potassium 312mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.