Cranberry Candied Pecan Salad with Raspberry Viniagrette
Author: Mary Saylor
Prep time:
Total time:
Serves: 4
- 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.
Recipe by Fit and Fed at http://fitandfed.net/2012/01/27/cranberry-candied-pecan-salad-raspberry-vinaigrette/
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