The crunch of this salad and the different colors and textures make it hearty enough to be a light lunch on its own. You can substitute spinach for the lettuce or use almonds instead of the pecans. Add sliced chicken or shrimp for a main course.

• Ingredients:
• 4 cups mixed lettuce leaves
• 1 cup green apples, sliced
• 1/2 cup chopped pecans
• 1/2 cup feta cheese, crumbled
• 1/2 cup dried cranberries
• Vinaigrette:
• 1/2 cup olive oil
• 1/4 cup balsamic vinegar
• 1/4 cup honey
• Squeeze of fresh lemon
• Salt & Pepper

Directions:

Wash and tear lettuce into bite size pieces. Add sliced apples, pecans, feta cheese & cranberries. Combine ingredients for the vinaigrette and pour over salad, tossing gently to coat.