Green Salad With Cranberry-Champagne Vinaigrette

• 2 cups pecan halves
• 3 tablespoons butter, melted
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1 cup whole-berry cranberry sauce
• 1/2 cup cranberry juice
• 2 tablespoons champagne vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup extra-virgin olive oil
• 3 (5-ounce) packages mixed salad greens (we tested with Dole Spring Mix)
• 1/3 cup chopped fresh flat-leaf parsley
• 1 small red onion, thinly sliced
• 2 navel oranges, peeled and sectioned, or 1 cup drained mandarin oranges

1. Combine first 6 ingredients in a small bowl; toss well. Arrange pecans in a single layer on a foil-lined baking sheet. Bake at 350u0b0 for 15 minutes or until toasted; set aside.
2. Combine cranberry sauce and next 4 ingredients in a jar with a tight-fitting lid; shake well until cranberry sauce dissolves. Add oil; shake well.
3. Combine greens, parsley, onion, and oranges; toss well. Sprinkle with reserved pecans, and serve with desired amount of vinaigrette.

pecan halves, butter, paprika, garlic, onion powder, salt, wholeberry, cranberry juice, champagne vinegar, salt, freshly ground black pepper, extravirgin olive oil, mixed salad greens, parsley, red onion, oranges

Taken from www.myrecipes.com/recipe/green-salad-with-cranberry-champagne-vinaigrette (may not work)