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.
In a large bowl, gently toss peaches, arugula and pecans together. Top with crumbled goat cheese.
For the dressing, whisk together all ingredients. Season to taste.
When ready to serve, drizzle dressing over salad.
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.
Dissolve jello in hot water.
Add
cranberry sauce and stir until mixed.
Then add other ingredients and stir.
Pour into a 2-quart mold and chill until set.
Preheat oven to 350\u00b0F.
Combine bread mix, butter, egg and orange juice. Stir in chopped pecans.
Roll into 1 inch balls.
Place 2 inches apart on ungreased baking sheets.
Flatten each cookie with the bottom of a glass, coated with nonstick cooking spray.
Press a pecan half into each cookie.
Bake for 12-14 minutes or until lightly browned.
Cool one minute, then remove to wire racks.
Whisk glaze ingredients in a small bowl; drizzle over cookies.
br>Meanwhile, to make spinach pecan salad, whisk 1 tbsp maple syrup
pread the batter over the cranberry-pecan topping.
Bake until a
venly among salad plates. Top with raspberries and Spicy Pecan Halves. Drizzle
To Make Cranberry Puree: Combine 1 cup of
For dressing:.
Whisk sour cream, maple syrup, vinegar, and sugar in medium bowl to blend. Gradually whisk in oil until mixture thickens slightly. Season to taste with salt and pepper. (Dressing can be prepared 3 days ahead. Cover and refrigerate. Rewhisk before using.)
For salad:.
Toss greens, apples, cherries, and 1/4 cup pecans in large bowl to combine. Toss with enough dressing to coat. Divide salad equally among plates. Sprinkle with remaining 1/4 cup pecans and serve.
and.
To assemble the Cranberry-Pecan Streusel Coffeecake: Grease an 8x8
ou toss ingredients into salad.
In a salad bowl, toss together
hecking.
Blend pineapple and cranberry sauce together.
Mix well
Combine the reserved pineapple juice and 1 cup water in a small pan; bring to boil and remove from heat.
Pour into a large bowl and add jello mixes; stir until dissolved.
Add drained pineapple, cranberry sauce, orange juice concentrate, nuts and mix well.
Spray jello mold with cooking spray add jello mixture & chill.
Combine chicken, mayo, cilantro, onion, pepper and cranberry sauce.
Chill for best results.
Toast buns and spread with cream cheese.
Spoon chicken salad onto bun.
Enjoy!
Melt cranberry sauce over medium heat.
Drain, reserving liquid and berries.
Mix together cranberry liquid, boiling water and Jell-O; stir until Jell-O is dissolved.
Add lemon juice and salt.
Chill until mixture mounds slightly on a spoon.
Add mayonnaise and beat until smooth.
Fold in cranberries, apples and nuts.
Pour into a 2-quart bowl.
Chill overnight.
Makes 10 to 12 servings.
Recipe can be cut in half.
Place cranberry sauce in refrigerator overnight; it
lices.).
For the keto cranberry relish: Add all the ingredients
ork in pan.
Make salad; Line crispy tortillas with romaine
Dissolve Jello in water. Liquify cranberry sauce and hot water in blender. Mix rest of ingredients together and let jell in oblong dish.