Quinoa Salad with Cranberries and Walnuts
Quinoa Salad with Cranberries and Walnuts
I found this recipe awhile ago, but never wrote the source down. I’ve changed it here a bit. The original recipe calls for serving the dish cold, but I think it works hot as well. This dish would also be great with some crumbled blue cheese added in, or pecans instead of walnuts.
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Carrot Salad
Carrot Salad
Sweet tarragon combined with sweet, crunchy carrots all coated in a tangy vinaigrette creates a gorgeous and tasty salad. Add dried cranberries or raisins to incorporate tiny jewels of chewy sweetness. Best of all, it can be made ahead of time.
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Cranberry Sauce with Ginger and Spice
The toasted spices and ginger in this cranberry sauce add a subtle, warm kick and offer a unique twist to regular cranberry sauce. I highly recommend using the whole spices, toasting them, and then grinding them fresh.
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Sauteed Rainbow Chard with Dried Cranberries
This is a great side dish for any fall/winter night dinner. It’s also a great, easy side dish to add some greens for a holiday dinner, be it Thanksgiving, Christmas, or New Year’s. The deep green of the chard leaves with the dried cranberries offer a festive look. The tiny, sweet, tangy jewel-like cranberries stud the deep, velvety green chard leaves. If you are making it for a holiday dinner, you could make the dish a day ahead and reheat it gently on the stove just before serving.
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