Candied Pecan, Dried Cranberry, Feta Salad with Creamy Balsamic Vinaigrette
Source: Found on Pinterest
This is delicious
Ingredients
- Spring mix mixed and a little torn romaine for 6 people
- 1 c. sugar coated pecans (see instructions below)
- 1 c. dried cranberries (Craisins)
- 3.5 oz. pkg. crumbled low-fat feta cheese
Creamy Balsamic Dressing
- 2 garlic cloves, grated or pressed
- 1-1/2 Tbls. Hellman's mayonnaise with olive oil
- 1 Tbls. fresh lemon juice
- 1 Tbls. white sugar
- 1-1/2 t. dijon mustard
- 1 t. Morton’s Nature seasoning
- ¾ t. salt
- 1/8 c. (2 Tbls.) good balsamic vinegar (18 yr or older)
- 6 Tbls. extra virgin olive oil
Instructions
To sugar pecans, combine pecans and about 2 tablespoons of white sugar in a small Teflon coated fry pan. Cook on med-high heat until sugar starts to melt a bit. Stir constantly with a wooden spoon to coat nuts as sugar melts. Be careful not to burn. Pour out onto a large plate to cool. Store in an air tight container.
In a salad bowl or large plate, layout greens. Top with sugar coated pecans, dried cranberries and crumbled feta.
Dressing: Whisk garlic, mayo, lemon juice, dijon mustard, sugar, Nature’s Seasoning and salt until well combined. Add the balsamic vinegar and whisk well. Slowly add in the olive oil and continue to whisk until blended well.
Pour dressing as desired over prepared greens and enjoy. Refrigerate leftover dressing for up to a week.