Cranberry Pecan Salad With Feta Cheese Food

CRANBERRY-PECAN SALAD WITH FETA CHEESE

Steps:

• 1. To make the original Cranberry Pecan Salad with Feta Cheese, place leafy salad greens in a bowl.
• 2. Top with the cheese, cranberries, and pecans.
• 3. Add the slices of red onion and radishes, if using.
• 4. Pour in the desired amount of vinaigrette dressing, and enjoy your salad. (I would go easy on the dressing, and just add a little bit at a time.)
• 5. 7/8/2014 - I did want to mention... The raspberry vinaigrette dressing I used to make this salad, I purchased from from Aldi's. Not only was it reasonably priced ($1.29 for a 16-oz. bottle), but it's also very good! I think Aldi's only carries this dressing during the summer months, so if you can get your hands on this dressing, I suggest stocking up on it. I love this bottled dressing!

CRANBERRY PECAN SPINACH SALAD

Steps:

• In a large bowl, combine the spinach, cranberries, onion, pecans and blue cheese. In a small bowl, whisk the oil, vinegar, garlic, salt and pepper until blended. Drizzle over salad and toss to coat. Serve immediately.

CRANBERRY FETA SALAD

Steps:

• Toss greens with cranberries, cheese and walnuts in salad bowl.
• Beat vinegar, honey, mustard and pepper with wire whisk until well blended. Gradually add oil, beating until well blended.
• Pour over salad; toss to coat.

CRANBERRY PECAN SALAD WITH FETA CHEESE

Steps:

• Place salad greens in a bowl.
• Top with cheese, cranberries and pecans.
• Use as much dressing as you prefer, but I like to go light on the dressing.

CRANBERRY, GOAT CHEESE, AND PECAN SALAD

Steps:

• In the bottom of a large mixing bowl, whisk all the ingredients for the dressing together until well emulsified.
• Add the baby greens (4 cups) and toss together well with tongs to coat in the dressing.
• Add the sliced red onion (1/4 cup), the dried cranberries (1/4 cup), and the candied nuts (1/4 cup) to the bowl on top of the greens. Use the tines of a fork to crumble the soft goat cheese (2 oz.) directly into the bowl.
• Toss everything gently together. Divide into two serving bowls or plates and serve.

CRANBERRY PECAN SALAD

Steps:

• Start by carmelizing pecans.
• Melt butter in pan.
• Add brown sugar and stir unti mixture bubbles and doesn't appear to greasy or too dry.
• Add pecans, stir and cook until well coated.
• Place on cookie sheet to dry and cool.
• Prepare the salad dressing.
• Mix balsamic vinegar and olive oil.
• Add jam, orange juice and ginger.
• Put greens, cranberries, cheese and carmelized pecans in a salad bowl.
• Toss with salad dressing and serve immediately.
• Try serving for brunch along with"Baked French Toast" and"Bacon and Onion Quiche".

CRANBERRY, FETA AND WALNUT SALAD

Steps:

• Toss greens, cranberries, cheese and walnuts in large bowl.
• Mix vinegar, honey, mustard and pepper with wire whisk until well blended.
• Gradually add oil, whisking constantly until well blended.
• Pour over salad; toss to coat.
• Serve immediately.

CRANBERRY PECAN SALAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spread pecans evenly on a baking sheet. Toast for 8 to 10 minutes, or until lightly browned and fragrant.
• In a small bowl, stir together the vinegar, mustard, sugar, salt, and pepper; mix until sugar and salt dissolve. Whisk in olive oil.
• In a salad bowl, toss together the greens, cranberries, pecans, onions, and cheese. Drizzle with vinaigrette, and toss gently to coat.

CANDIED PECAN, CRAISIN, FETA SALAD WITH CREAMY BALSAMIC VINAIGRETTE

Steps:

• In a large bowl or on a large plate, lay out spring mix salad. Top with sugar coated pecans, craisins crumbled feta.
• You could use a store bought Creamy Balsamic Vinaigrette or you can make the recipe above by whisking together garlic, mayo, lemon juice, dijon mustard, sugar, Nature's Seasoning, and salt until well combined. Add the balsamic vinegar and whisk well. Slowly add in the olive oil (while whisking).
• Pour dressing over prepared salad and enjoy! Refrigerate any leftover dressing.