• 1 head romaine lettuce, chopped
  • ½ cup dried cranberries
  • 12 grape tomatoes, halved
  • 6 ounces of goat cheese, chopped
  • ½ cup pecan halves
  • 3 Tablespoons extra virgin olive oil
  • 3 Tablespoons Balsamic vinegar

A tangy tasty salad that is ready in minutes
Tales of the Dinner Belle
By Brenda Stanley
Salads are so much more than lettuce and tomatoes, in fact, there are salads that have no lettuce at all. I love just about any type of salad, but my first choice is one full of leafy greens and lots of flavor. My cranberry pecan salad is super easy to throw together and the goat cheese gives it a rich and tangy flavor. I’ve also found that toasting the pecans gives them so much more flavor. I can’t believe I just figured this out! There isn’t much preparation for this salad, so it is usually ready to go in just minutes. It is the perfect side dish for just about any entrée from pasta to steak, but it may actually overshadow anything else on the dinner table.
Belle’s Cranberry Pecan Salad with Goat Cheese
1 head romaine lettuce, chopped
½ cup dried cranberries
12 grape tomatoes, halved
6 ounces of goat cheese, chopped
½ cup pecan halves
3 Tablespoons extra virgin olive oil
3 Tablespoons Balsamic vinegar
Place the lettuce, cranberries, tomatoes, and goat cheese in a large bowl and toss. In a non-stick frypan, place the pecans and cook over medium heat just until they start to brown and become fragrant. Remove and cool. Add to the salad and toss again. Whisk together in a bowl, the oil and vinegar. Pour over salad and toss right before serving.