Cranberry Candied Pecan Salad with Raspberry Viniagrette
Here’s an easy dinner salad you can make with the maple candied pecan recipe I showed you the other day. I used two kinds of organic dried cranberries from Trader Joe’s in this salad, which gave a nice mixture of colors and sizes. The whole cranberries were big and dark and not as sweet or oily: I preferred them. The smaller chopped cranberries were a nice bright red.
The raspberry vinaigrette has a subtle raspberry flavor compared to commercial versions, since it lacks commercial ingredients like raspberry concentrate. It’s also less sweet than what you will find in the store, since it has no added sugar. But it’s plenty flavorful with the garlic, shallot, hint of Dijon mustard, and the extra-virgin olive oil.
- 2 Tbs. raspberry vinegar
- 2 Tbs. extra virgin olive oil
- 1 garlic clove
- ½ medium shallot
- ¼ tsp. Dijon mustard
- salt
- pepper
- 1 head red leaf lettuce
- ½ cup dried cranberries
- ¾ cup maple candied pecans
- Mince garlic clove and shallot and combine with the olive oil. Set aside.
- Wash, spin, and shred lettuce.
- Combine olive oil, garlic, and shallot mixture with the Dijon mustard and raspberry vinegar. Stir together with a fork.
- Dress salad, adding salt and pepper to taste.
- Serve onto plates, sprinkle dried cranberries and maple candied pecans onto each portion.
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salad with dried cranberry, candied pecan, and raspberry viniagrette 
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