Cranberry Pistachio Salad with Champagne Viniagrette

Ingredients:

Salad

• 1 small bunch romaine lettuce, torn into bite size pieces (about 10 cups)
• 1 jar (7 oz) roasted bell peppers, drained and cut into 1/2” strips
• 1/2 c dried cranberries
• 1/3 c chopped pistachio nuts

Dressing

• 1/2 c champagne vinegar or cider vinegar
• 1/4 c vegetable oil
• 1 T sugar
• 1 T Dijon mustard
  

Directions:

Use any bag of salad greens. Use fresh raspberries instead of dry cranberries, and toasted slivered almonds on pecans instead of pistachios, if desired. Shake all dressing ingredients in tightly covered container.