Cranberry Pecan Salad
Course
Salads
Servings
4 Persons
Prep Time
15 Minutes
An interesting summer salad
Ingredients
- 1 cos lettuce
- 100 g dried cranberries
- 1 lebanese cucumber
- 50 ml orange juice
- 100 g pecans
- 100 g feta cheese
- several handfuls Rocket
Instructions
Wash and dry all veges. Cover the dried cranberries with the orange juice and add a good grind of black pepper. Set aside for 20 mimnutes or so. Chop the cucumber, tear the cos, and pick over the rocket, and throw them all together in a salad bowl. On a low heat, in a heavy pan, lightly toast the pecans (around 5 minutes), then remove from heat and cool. Crumble the feta over the salad leaves, and add the cranberries, reserving the juice. In a small jar, combine the olive oil with the remaining orange juice, and shake well to combine. Scatter the pecans over the salad, mix through, and serve with the dressing.
Recipe Notes
Hastings Valley feta is a delicous cheese made from cow’s milk and is great for salads as it is not too crumbly.