The KinderGarden Chef Andrea

Saturday 22 December 2012

Festive Cranberry Salad

Slice red onion
peal oranges
toss greens with dried cranberries
toasted candied pecans  you can buy in the bulk section at the store
if you want to make them yourself.
Heat a pan up with a 2 tbsp of butter sprinkle some brown sugar
about 3 tbsps in the pan. Toast pecans in pan with butter and brown sugar
for about 3 minutes. Cool on wax paper and season with salt and pepper.

Toss all together with greens and your favorite dressing,
dressing suggestions
Kraft poppy seed
Balsamic

Crumbled goat cheese is really nice on the salad if you like it
Or make your own
1 tbsp of dijon mustard
1/4 cup of orange juice
1 tsp of garlic
1 tsp of salt
2 tsp of honey
1 tsp of pepper
1 cup of extra virgin olive oil
blend with a hand held mixer

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