Spring Salad with Fennel and Orange

¼ cup white sugar

¼ cup red wine vinegar

salt and pepper to taste

1 tablespoon chopped fresh basil

3 tablespoons olive oil

1 (10 ounce) bag mixed salad greens

1 small fennel bulb, thinly sliced

1 orange, peeled and segmented

½ red onion, thinly sliced

½ cup slivered almonds

½ cup dried cranberries

Whisk together the sugar, red wine vinegar, salt, pepper, basil, and olive oil in a small bowl until the sugar dissolves; set aside. Toss the salad greens, sliced fennel, orange, onion, almonds, and cranberries in a large bowl. Pour the dressing over the salad and toss to serve.