Lonna Merks Craisen Salad

1 large bowl European salad greens
1 package crumbled feta cheese
1 package "craisins" (dried, sweetened cranberries)
1 Cup peppered pecans:
1/4 cup sugar
1 tsp salt
1 tsp cracked or coarsely ground pepper
1 cup pecans
¼ cup of small cubed pears (top just before serving)

Dressing:
½ cup oil
3 Tablespoons raspberry vinegar
3 Tablespoons finely chopped onion
2 tsp sugar
1 tsp salt


To make peppered pecans, combine sugar, salt and pepper in a small bowl.
Heat empty skillet over high heat until a drop of water beads up on it. Put pecans in hot skillet and stir or shake about 1 min. until toasted. Slowly add ½ the sugar mixture to the pecans, stirring or shaking until mixture melts over pecans. Repeat with remaining sugar mixture. Immediately pour pecans onto foil to cool completely.

To serve, toss salad greens with feta cheese and craisins. Add dressing and allow salad to stand for 5 minutes. Toss in pecans and serve.