Mixed Green Salad with Raspberry Dressing

 It's a toss up for me which I liked better about this recipe.  The unique fruity dressing that wasn't too sweet or too vinegary.  Or the spiced pecans, with just the right amount of sweet and spicy to them.   Or maybe the smokiness that the bacon gave it.  Or the tanginess of the cheese.   Or the pretty way it came together.   Whatever it was, this is our new favorite salad recipe and we all loved it.  This one will definitely be making encore appearances on our table! (Thanks to my friend Cindy for a great recipe!)

Click here for printable recipe. 

The ingredients: 

SALAD:
1 (5-oz.) pkg. spring mix greens
1 (5-oz.) pkg. red leaf lettuce
1 (5-oz.) pkg. baby spinach
Shaved Romano cheese
1 red onion, thinly sliced
Crumbled feta cheese
1/2 cup Craisins
1 pkg. bacon, cooked and crumbled

Toss greens with Romano cheese, feta cheese, red onion, Craisins, and bacon.  Just before serving, add spicy pecans, drizzle dressing over the top, and toss. 

 DRESSING: 

DRESSING:
1/2 cup Craisins
1 cup warm water
1 Tbs. raspberry vinegar
2 tsp. lime juice
1 tsp. sugar
1/2 tsp. salt
1/2 cup vegetable oil

Soak 1/2 cup Craisins in 1 cup warm water for 10 minutes and then drain off the water.  Combine Craisins with raspberry vinegar, lime juice, sugar, salt, and oil in blender and blend until smooth. 

 SPICY PECAN INGREDIENTS: 

SPICY PECANS: 
1/4 cup powdered sugar
1/2 tsp. salt
1/4 tsp. allspice
1/8 tsp. nutmeg
1/8 tsp. cayenne pepper
2 cups pecan halves

Combine powdered sugar, salt, allspice, nutmeg, and cayenne pepper.

Rinse pecans with water and drain, but do NOT let dry.  Toss pecans in sugar mixture and toss well to coat. 

Arrange on a baking sheet lined with parchment paper.  Bake at 350° for 10 minutes, stirring occasionally.

Makes 12 servings.  Enjoy!