Cranberry Pecan Salad Food

CRANBERRY SALAD IV

Steps:

• In a small bowl, combine the ground cranberries and sugar. Set mixture aside for at least 3 hours.
• In a large bowl, whip cream and stir in quartered marshmallows. Set aside for 3 hours.
• After 3 hours fold the berry mixture into the whipped cream. Then fold in the crushed pineapple. Let set for several hours or overnight for flavors to blend.

CRANBERRY-PECAN WHEAT BERRY SALAD

Steps:

• Cook wheat berries according to package directions; drain and cool. Meanwhile, combine the next 5 ingredients; add wheat berries. Whisk together dressing ingredients. Pour over salad; toss to coat. Serve at room temperature or chilled.

CRANBERRY PEAR SALAD

Steps:

• Whisk olive oil, balsamic vinegar, brown sugar, garlic, salt, and black pepper in a bowl. Combine greens, pears, cranberries, pecans, and Havarti cheese in a large bowl. Pour balsamic vinegar dressing over salad and toss. Garnish with almonds to serve.

FRESH CRANBERRY PECAN SALAD

Steps:

• Wash cranberries, discard mushy ones.
• Pulse in food processor until just slightly chopped (you could hand chop).
• Cut oranges into pieces about the size of the tidbits.
• Mix cranberries, sugar, raisins, pecans, pineapple tidbits with juice and orange pieces all together.
• Allow to marinate in the refrigerator overnight.

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 PECAN CHICKEN SALAD

Steps:

• Cut up cooked chicken into bite size cubes - should be enough to fill 3 cups & place in large bowl. Add dry seasonings, celery, dried cranberries, and pecans - toss with hands so as not to break up chicken cubes.
• In a small bowl, mix together the mayonnaise, sour cream, and lemon juice with small wire whisk & add to chicken mixture - gently toss all ingredients together and chill until ready to serve.

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 SALAD

Steps:

• Dissolve gelatin in hot water, then add cold water. Cool mixture and set aside.
• Wash and grind cranberries. Pare and chop apples (and oranges, if using) into small chunks.
• Stir together the ground cranberries, chopped apples and oranges (or pineapple) nuts, and sugar.
• Add to slightly thickened gelatin mixture; then pour into a mold and chill until salad is firm and holds its shape. Unmold onto salad greens.

CRANBERRY PECAN SALAD

Steps:

• In a bowl, dissolve gelatin in boiling water. Stir in cranberries, celery, oranges, pineapple with liquid, orange zest, sugar, lemon juice and salt. Chill until partially set. Stir in pecans. Pour into 8-cup mold. Chill until firm.

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".

QUINOA-CRANBERRY SALAD WITH PECANS

Steps:

• Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Scrape into a mixing bowl, and cool to warm, about 20 minutes.
• Once the quinoa has cooled, stir in the pecans, cranberries, olive oil, and lemon juice; season to taste with salt and pepper to taste. Let stand at room temperature for 1 hour before serving.

PEAR & PECAN SALAD WITH CRANBERRY VINAIGRETTE

Steps:

• Process champagne, 1/4 cup cranberries, shallot, mustard, honey, salt and pepper in a small food processor until blended. While processing, gradually add oil in a steady stream., In a bowl, combine lettuce and pears. Pour dressing over salad; toss to coat. Sprinkle with pecans and remaining cranberries.,

CRANBERRY PECAN PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Finely chop cranberries in food processor or by hand. Spread into bottom of pastry-lined pie pan.
• In a large bowl beat eggs until frothy. Add sugar, corn syrup, melted butter or margarine, vanilla, mace, and salt. Mix well. Pour mixture over cranberry layer. Neatly arrange pecan halves on top of sugar mixture.
• Bake in preheated oven for 45 to 50 minutes, until golden and set in center.

CHICKEN CRANBERRY PECAN SALAD

Steps:

• Mix all ingredients.
• Toss with sweet Italian dressing.
• Top with Blue cheese crumbles (optional).

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.

APPLE CRANBERRY AND PECAN SALAD

Steps:

• Toss spinach, apple, cranberries and pecans in large bowl until mixed. Drizzle with dressing. Serve immediately.

CRANBERRY PECAN CHICKEN SALAD

Steps:

• In the bottom of the bowl or in a separate container, combine all the ingredients for the dressing.
• Chop or shred the chicken, add it to a large bowl for mixing the salad.
• Chop the celery and apple into a small dice, finely chop the red onion. Add to the bowl with the chicken.
• You can finely chop the pecans for smaller pieces in the salad or roughly chop them for larger more prominent pieces of pecans. Add the pecans to the bowl with the rest of the ingredients.
• Add the dried cranberries to the salad (soak them ahead if you want them to be plump in the salad).
• Add the dressing if it's not already in the bottom of the bowl and stir well to ensure all the salad ingredients are well coated in the dressing.
• Serve immediately or store in the fridge for 30 minutes - 2 hours to allow all the ingredients to get really cold and the flavors to combine more.
• Serve cold or at room temperature. See ideas for serving below.