Cranberry Caramel Salad With Thyme Mayo Dressing

A delightfully sweet and savory salad; the cool of the dressing harmonizes beautifully with the warmth of the sauté.

• Ready In: 25 mins
• Serves: 3-4

Ingredients

• For the Salad

• 1 (9 ounce) package  salad greens
• 3⁄4 cup cranberries, halved
• 1  cup pecans
• 1⁄2 cup sugar
• 1⁄8 cup vegan margarine (Earth Balance is my favorite brand)
• 3⁄4 onion
• 1  tablespoon olive oil

• For the Dressing

• 1⁄3 cup vegan mayonnaise (available at co-ops and health food stores, my favorite brand is Nayonaise)
• 1⁄8 cup rice vinegar
• 1  tablespoon thyme
• 1 1⁄2 teaspoons garlic, minced very fine
• 1⁄16 cup olive oil
•  salt and pepper

Directions

1. For the Salad:.
2. In a large wok or skillet, sauté onions and oil on medium low heat until onions become translucent.
3. Add cranberries, sauté for 2 minutes
4. Add pecans, vegan margarine and sugar, and sauté until sugar becomes bubbly and gooey, stirring frequently.
5. Toss contents of pan into salad greens along with Thyme Mayo Dressing (see below).
6. For the Dressing:.
7. Put all ingredients in a large jar. Close cap tightly and shake vigorously for 3-5 sec.
8. Toss in only enough to lightly coat salad; refrigerate the remainder for up to 2 weeks.