Baby Green Salad - cooking recipe

Ingredients

6 cups baby greens
1/4 red onion, sliced thinly
1/4 cup blue cheese, crumbled
1/4 cup pecans, toasted
ORANGE VINAIGRETTE
1 (310 ml) jar orange jelly (I prefer Smuckers no Sugar Added Orange Spread)
1/4 cup balsamic vinegar
1/4 cup Dijon mustard
3/4 teaspoon fresh ground pepper
1/2 cup olive oil
1/2 - 3/4 cup water

Preparation

Combine salad greens, onions and desired amount of vinaigrette in a medium sized bowl. Arrange on serving platter and garnish with blue cheese and pecans. Serve immediately.
ORANGE VINAIGRETTE: Combine first 4 ingredients in medium-sized bowl. Gradually whisk in olive oil, then 1/2 cup water. Continue whisking until smoothly blended. Add additional 1/4 cup water if a thinner consistency is desired.