Recipe: Dried Cherry Salad with Raspberry Dressing and Candied Pecans

DRIED CHERRY SALAD

FOR THE CANDIED PECANS:
3 tablespoons sugar
1/2 cup pecan halves
FOR THE SALAD:
1/2 head of romaine lettuce and/or, red leaf lettuce, chopped
1 very small red onion thinly sliced
1/2 cup dried cherries
1/2 cup feta cheese
FOR THE RASPBERRY DRESSING:
2 tablespoons raspberry vinegar
1/4 teaspoon Tabasco sauce
1/4 teaspoon salt or to taste
2 tablespoons sugar
Pepper to taste
2 teaspoons chopped parsley
1/4 cup vegetable oil

TO MAKE THE CANDIED PECANS:
In a skillet, over medium heat, combine 3 tablespoons sugar and pecans. Stir constantly until sugar melts and pecans are coated. Immediately pour pecans onto wax paper or dry, clean tea towel to cool.

TO MAKE THE SALAD:
Place lettuce in a large salad bowl. Sprinkle with onion slices, dried cherries and feta cheese.

TO MAKE THE RASPBERRY DRESSING:
Combine vinegar, Tabasco, salt, 2 tablespoons sugar, pepper and parsley in mixing bowl. While whisking, slowly pour in oil until emulsified.

TO SERVE:
Just before serving, pour the dressing over the salad and sprinkle with the cooled pecans.

Servings: 6
Adapted from source: Fix-it and Enjoy It Cookbook by Phyllis Pellman Good