Cranberry Candied Pecan Salad with Raspberry Viniagrette
Prep time: 
Total time: 
Serves: 4
For the dressing:
  • 2 Tbs. raspberry vinegar
  • 2 Tbs. extra virgin olive oil
  • 1 garlic clove
  • ½ medium shallot
  • ¼ tsp. Dijon mustard
  • salt
  • pepper
For the salad:
  • 1 head red leaf lettuce
  • ½ cup dried cranberries
  • ¾ cup maple candied pecans
  1. Mince garlic clove and shallot and combine with the olive oil. Set aside.
  2. Wash, spin, and shred lettuce.
  3. Combine olive oil, garlic, and shallot mixture with the Dijon mustard and raspberry vinegar. Stir together with a fork.
  4. Dress salad, adding salt and pepper to taste.
  5. Serve onto plates, sprinkle dried cranberries and maple candied pecans onto each portion.
Recipe by Fit and Fed at