Greek Cranberry Salad - cooking recipe

Ingredients

5 ounces salad greens, Spring Mix is good
3/4 cup dried cranberries
4 ounces crumbled feta cheese
1/4 cup thinly sliced red onion
1 cup coursely chopped pecans
3 tablespoons butter
1/4 cup sugar (for the nuts)
1/4 cup red wine vinegar
1/4 cup vegetable oil
1/2 cup loosely packed parsley sprig
2 dashes garlic powder
1 tablespoon sugar (for the dressing)
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/8 teaspoon pepper

Preparation

Make the sugared nuts. In a skillet, cook and stir the pecans in the butter until toasted - about 5 minutes. Remove from the heat and stir in 1/4 cup of sugar. Set aside to cool.
Prepare the dressing. Pour the red wine vinegar, vegetable oil, parsley, garlic powder, 1 T of sugar, oregano, salt and pepper into a blender. Blend well until the ingredients are combined and the parsely is well processed.
Toss the greens, sugared nuts, cranberries, onions, and cheese with the dressing. The dressing is pretty powerful, so use sparingly and adjust to taste. I found the proportions as listed to be just about right for our taste, but you may prefer less dressing.
Serve immediately.