This salad recipe was adapted from my dear friend Maggie.I have added a little bit of a twist to make it my own. This salad is good for winter or summer. Its light refreshing yet healthy! Perfect pairing for a really rich pasta or meat dish.
Cranberry Pecan Salad
Ingredients:
1/4 cup Raspberry Vinaigrette
1/4 cup Dried Cranberries
¼ cups Pecans Or Walnuts (semi chopped I like chunks)
3 cups Mixed Salad Greens
Slices of Red Onion, Separated into thin rings
¼ cups Fresh Raspberries, Rinsed
¼ cups Feta Cheese, Crumbled
Directions:
1.Toast nuts:
Place pecans or walnuts on a baking sheet with foil, cook in over at 425 degrees for 3-5 minutes stirring and tossing occasionally, until fragrant. Remove from heat to cool.
2. Assemble salad:
Divide greens between two plates and top with onions, the remaining raspberries, cranberries and the feta cheese. Add the toasted nuts and freshly ground pepper.
3.Pour dressing over salad and enjoy!
Next, is a fun and easy bread side. Kids love it and it will be ready in a flash!
Parmesan Bread Twist
Ingredients:
1 can breadsticks in the refrigerated cookie and biscuit aisle
1/2 cup melted buter
1/3 cup grated Parmesan cheese
1 tbs garlic powder
1 tbs parsley for color
Directions:
Preheat the oven to the directions on the back of the can. Lay out a sheet pan with parchment paper. Take the bread sticks out of the can and put a simple twist to it so it spirals down. Melt the butter in the microwave, remove and add in the cheese and spices. Take a basting brush and brush each bread stick till its coated. Pop in the oven for the time on the back of the can. Remove and place in a basket with a napkin under it!
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