David’s Spring Greens Salad!

Spring Greens Salad
4 servings

12 oz. mixed spring greens, baby spinach, arugula etc.
1 c. dried cranberries
½ c. toasted pecans rough chopped
4 oz. feta crumbled
salt and pepper

2 tbs balsamic vinegar
1 tbs honey
1 tsp dijon mustard
pinch of fresh ground black pepper
¼ c. olive oil

Add greens to salad bowl with a pinch of salt and pepper. Toss well.  Add half the cranberries, pecans and feta and toss again.

Add vinegar, honey, mustard and a pinch of pepper to a small jar or dressing container with lid. Shake until well blended. If you don’t have a jar, mix ingredients in bowl with a fork or wire whip.

Pour a little more than half of dressing over salad and toss.

Top the salad with remaining cranberries, pecans and feta. Drizzle remaining dressing over top and serve.