Cranberry Orange Pecan Salad

I made this recipe for 100 people for a dinner at St. Paul’s in the Desert, Palm Springs and it was a big hit
INGREDIENTS

FOR THE VINAIGRETTE:
1/3 cup Extra Virgin Olive Oil
3 tablespoons cranberry vinegar (see recipe -Salad category)
2 tablespoons Sugar
1 1/2 teaspoons Dijon Mustard
1/4 teaspoons salt

FOR THE SALAD
1/2 cups Pecan Halves
2 tablespoons sugar
1 head Romaine lettuce
1 bag Dark Leafy Salad Blend
1/2 cups Dried Cranberries
1 11 oz can Mandarin Oranges, Drained
1/2 cup Thinly Sliced Red Onion
1 small log Goat Cheese, Sliced, or 2 tablespoons Feta Cheese

PREPARATION INSTRUCTIONS
Mix together the ingredients for the vinaigrette in a container with a lid, and shake well to combine.
Set aside

Line a baking sheet with a sheet of waxed paper and set aside.  Combine pecans and sugar in a small skillet over medium heat, stirring constantly until sugar caramelizes.  Transfer pecans to waxed paper and let cook before breaking apart.
Toss the lettuce with dressing and top lettuce with remaining ingredients.

Serves 4

m

Cranberry Pecan Coffee Cake

                                                                                                                                      

                                                                                                                                                                                                                           
One of my favorite recipes that uses canned cranberry.

INGREDIENTS:

1/2 CUP BUTTER, SOFTENED
1 CUP SUGAR
2 EGGS
1 CUP PLAIN YOGURT.
1 TSP VANILLA EXTRACT
2 CUPS ALL PURPOSE FLOUR
1 TSP BAKING POWDER
1 TSP BAKING SODA
1/4 TSP SALT
1 14 OZ CAN WHOLE CRANBERRY SAUCE

FOR TOPPING:
COMBINE TOGETHER:

1 CUP CHOPPED PECANS
1/3 CUP BROWN SUGAR
1/4 CUP SUGAR
1 TSP GROUND CINNAMON

INSTRUCTIONS:

IN A LARGE BOWL, CREAM BUTTER AND SUGAR.  ADD EGGS, ONE AT A TIME, BEATING WELL AFTER EACH ADDITION. 
COMBINE THE YOGURT AND VANILLA.
COMBINE THE FLOUR, BAKING POWDER, BAKING SODA AND SALT; GRADUALLY ADD TO THE CREAMED MIXTURE, ALTERNATELY WITH THE YOGURT MIXTURE.

SET ASIDE 1 1/2 CUPS BATTER
POUR THE REMAINING BATTER INTO A GREASED 12X8X2 INCH GLASS BAKING DISH.  TOP WITH HALF OF THE CRANBERRY SAUCE.
SPRINKLE HALF THE TOPPING INGREDIENTS OVER THE CRANBERRY SAUCE.
TOP WITH RESERVE BATTER AND REMAINING CRANBERRY SAUCE AND TOPPING.
BAKE AT 325 DEGREES FOR 50-60 MINUTES OR UNTIL A TOOTHPICK INSERTED NEAR THE CENTER COMES OUT CLEAN.
COOL ON A WIRE RACK.