Green Salad with Cranberry-Champagne Vinaigrette

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 3 tablespoons butter melted
• 2 tablespoons champagne vinegar 
• 0.5 cup 1/4 cup dried cranberry (juice sweetened if possible) 
• 0.3 cup flat-leaf parsley fresh chopped
• 1 teaspoon garlic powder 
• 15 ounce salad greens mixed with dole spring mix)
• 2  navel oranges peeled drained
• 0.5 cup olive oil extra-virgin
• 1 teaspoon onion powder 
• 1 teaspoon paprika 
• 2 cups pecan halves 
• 1 small onion red thinly sliced
• 0.5 teaspoon salt 
• 1 teaspoon salt 
• 1 cup whole-berry cranberry sauce 

Equipment

• bowl
• baking sheet
• oven
• aluminum foil

Directions

1. Combine first 6 ingredients in a small bowl; toss well. Arrange pecans in a single layer on a foil-lined baking sheet.
2. Bake at 350 for 15 minutes or until toasted; set aside.
3. Combine cranberry sauce and next 4 ingredients in a jar with a tight-fitting lid; shake well until cranberry sauce dissolves.
4. Add oil; shake well.
5. Combine greens, parsley, onion, and oranges; toss well.
6. Sprinkle with reserved pecans, and serve with desired amount of vinaigrette.