I recently attended a daylong training in Indianapolis. A soup and salad lunch was was served mid-day. One of the local restaurants was asked to provide a bounty of fresh rolls, piping hot turkey chili and a fabulous cranberry and feta salad. I passed on the rolls and chili but piled a healthy portion of the salad on my festive plate. As I munched on the salad, I was reminded of a recipe that I used to make years ago and made a note to look through my cookbook collection to remake the dish for the Thanksgiving table (for some lighter fare.) Here is the version that I made… I don’t recall where the recipe originated, I have a handwritten note with the dressing ingredients loosely estimated. We sure enjoyed this recipe. To save time, I’ve used a bottled raspberry vinaigrette or poppy seed dressing. I have also added some freshly sliced pears to the mix. Super easy and delicious! Great for the upcoming holidays.
Festive Cranberry Feta and Pecan Salad
2 tablespoons raspberry or apple cider vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon sugar or the equivalent sweetener
1/2 teaspoon salt
1/4 teaspoon ground black pepper
6 tablespoons olive oil
6 cups mixed salad greens, rinsed and dried
3/4 cup dried cranberries
3/4 cup crumbled feta cheese
1 cup pecan halves, lightly toasted
In a small bowl, stir together the vinegar, mustard, sugar, salt, and pepper; mix until sugar and salt dissolve. Slowly whisk in olive oil. In a chilled glass salad bowl, toss together the greens, cranberries, pecans, and cheese. Drizzle with vinaigrette, and gently toss to coat. Serve immediately.