Everyday Holiday Recipes! Image of the Cranberry Pecan Salad in a square dish with a napkin and fork beside it. Everyday Holiday Recipes! Image of the Cranberry Pecan Salad in a square dish with a napkin and fork beside it.

Cranberry Pecan Salad

Ingredients:

2 heads of romaine or 1 package of Sun Harvest Organic Spring Mix

1 package of spinach (9-12 oz.)

1 1/2 lbs. cherry tomatoes cut in half

1 10 oz. package of queso fresco

1 red onion

2/3 cup Sun Harvest Dried Cranberries

1/2 bottle of Girard’s® Light Champagne Dressing

1 lb. Pan Roasted Pecans (recipe below)

Pan Roasted Pecans:

1 lb. First Street Pecan Halves

3 tbs. First Street New Mexico Chili Powder

2 tbs. First Street Salted Butter

1 1/2 tsp. Salt

1 tbs. First Street Granulated Sugar

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Directions:

Salad Assembly: Chop romaine (if using). Mix romaine or salad mix with spinach, add to a large bowl. Cut cherry tomatoes in half and put on top of the lettuce. Cut the red onion into rings and place on the salad. Remove the excess liquid from the queso fresco with a paper towel and break it up on the salad. Sprinkle the dried cranberries over the salad. Just before serving add the pecans and dressing. Toss the salad and enjoy! Add more dressing if you feel it is a bit dry.

Pecan Instructions: Dry toast pecans on a non-stick fry pan on medium heat (stirring regularly to get all sides cooked) for about 10 minutes, or until the pecans look slightly darker brown. Don’t leave them or they will burn! At the end of the cooking process, turn the heat to low and immediately add the butter, let it melt and coat the pecans, then add the sugar and salt, mix until the sugar and salt coats the pecans. Take the pan off the flames and put the pecans into a bowl. Add the New Mexico Chili Powder and toss until the nuts are coated. Allow nuts to completely cool before putting into a Ziplock bag if you are not eating the salad straight away.

Serves 10.