Cranberry-Orange-Pecan Salad

• FOR THE VINAIGRETTE:
• 1/3 cups Extra Virgin Olive Oil
• 3 Tablespoons Cranberry Or White Wine Vinegar
• 2 Tablespoons Sugar
• 1 teaspoon Dijon Mustard
• 1/4 teaspoons Salt
• _____
• FOR THE SALAD:
• 1/2 cups Pecan Halves
• 2 Tablespoons Sugar
• 1 bag Dark Leafy Salad Blend, 10-12 Ounce Bag
• 1/2 cups Dried Cranberries
• 1 can 11 Oz Mandarin Oranges, drained
• 1/2 cups Thinly Sliced Red Onion
• 1 log Goat Cheese (small), Sliced

1. Mix together the ingredients for the vinaigrette in a container with a lid, and shake well to combine. Set aside.
2. Line a baking sheet with a sheet of waxed paper and set aside. Combine pecans and sugar in a small skillet over medium heat, stirring constantly until sugar caramelizes. Transfer pecans to waxed paper, and let cool before breaking apart.
3. Toss lettuce with dressing.
4. Arrange lettuce, cranberries, oranges, onions, goat cheese, and pecans on a plate. Dive in!

vinaigrette, olive oil, cranberry, sugar, dijon mustard, ubc, salad, pecan halves, sugar, salad blend, cranberries, oranges, red onion, cheese

Taken from tastykitchen.com/recipes/salads/cranberry-orange-pecan-salad/ (may not work)