Cranberrieswalnutsandcrumbledcheeseovergreens Recipes

MIXED GREENS WITH DRIED CRANBERRIES AND TOASTED PECANS

Steps:

• Preheat the oven to 350 degrees F. Toast the pecans in a shallow pan until they begin to get fragrant, about 5 to 7 minutes. Let cool completely.
• Combine the lettuce, mesclun, and onion in a salad bowl. Just before serving, pour on the dressing and toss well. Check to see if you need to add more dressing; you don't want to make the greens too wet. Serve on individual salad plates with the pecans and the cranberries sprinkled on each portion.
• Place all the ingredients in a jar with a tight-fitting lid and shake vigorously.

CRANBERRY WALNUT SALAD WITH LEAFY GREENS

Steps:

• Wash, dry and break up lettuce. I use a mix of lettuces for color and texture. In a large mixing bowl, toss lettuce with cheese, cranberries and walnuts. Add olive oil enough to coat, and toss well,
• I love to add in:.
• Crusty Seasoned Croutons or Yesterday's leftover Crostini.
• 1 C Black Olives.
• 1/2 C olden Raisins.
• I don't often add tomatoes, as I think they tend to get lost in this salad. But feel free to add them if you need to.
• I have made this in the Summer as a light meal, and I've made it along side of Thanksgiving Dinner. It's quite versitale, and everyone loves it!

CRANBERRY WALNUT CHEESE SPREAD

Steps:

• Cook walnuts in a skillet with a small amount of oil until toasted, about 4 minutes.
• Mash cheeses together in a medium bowl.
• Add cranberries, walnuts and parsley and mix well.
• Serve with crackers or bagels.