Total Time
Prep 15 mins
Cook 0 mins

Each year my company has a cook-off. This was this year's winner in the Salad-Taster's Choice category. It was so yummy, I thought I had to share it! (Courtesy of Becky Miller)

Ingredients Nutrition


  1. Preheat oven to 400 degrees.
  2. Spread pecans evenly on a baking sheet and toast for 8-10 minutes or until lightly browned and fragrant.
  3. In a small bowl, stir together the vinegar, mustard, sugar, salt, and pepper; mix until the sugar and salt dissolve. Whisk in olive oil.
  4. In a salad bowl, toss together the greens, cranberries, onions, pecans, and cheese.
  5. Drizzle with vinaigrette, and toss gently to coat.
Most Helpful

This was a perfect salad for DH: good ingredients and a non-intrusive vinaigrette. I think my reservation stemmed from my lackluster feta cheese -- I yearned for blue cheese or a jazzier version of feta cheese. I should have stopped toasting the pecans at 8 minutes, mine at 9 minutes were slightly over done. DH will bug me to make this again soon. Thanks for posting, Cooks4_6!. Made for Healthy Choces ABC Tag.

KateL December 15, 2008

A very nice salad. I think I expected more fruitiness in the dressing. I may try some other vinigrettes--with this combination of greens, fruits and nuts--in the future, but I definitely will make this salad again.

BarbryT September 16, 2008

Very good! I made half the salad for lunch today for my DH and I. We also subbed reduced fat feta and splenda in place of the sugar as Sarah_Jayne noted. After lunch my DH said he'd 'give this one his highest mark' - what a complement and I certainly agree. Simple and very quick to prepare. Made for 1-2-3 Hit Wonders tag game.

Brooke the Cook in WI May 11, 2008