Cranberry Pecan Salad

Ingredients

• 0.5 teaspoon dijon mustard 
• 0.8 cup cranberries dried
• 6 servings feta cheese crumbled
• 6 tablespoons olive oil 
• 1 cup pecan halves 
• 2 tablespoons raspberry vinegar 
• 0.5 medium onion red thinly sliced
• 6 cups salad greens mixed dried rinsed
• 0.5 teaspoon salt 
• 0.5 teaspoon sugar 

Equipment

• bowl
• baking sheet
• oven
• whisk

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Spread pecans evenly on a baking sheet. Toast for 8 to 10 minutes, or until lightly browned and fragrant.
3. In a small bowl, stir together the vinegar, mustard, sugar, salt, and pepper; mix until sugar and salt dissolve.
4. Whisk in olive oil.
5. In a salad bowl, toss together the greens, cranberries, pecans, onions, and cheese.
6. Drizzle with vinaigrette, and toss gently to coat.