Cranberry Cobb Salad
Recipe by Erin Anz and Léne Whitfield
Our Recipe Books•Feb 7, 2025
Serving the salad on a platter instead of a bowl keeps the toppings accessible.
Our Recipe Books features a unique collection of authentic Texas home-cooking recipes straight from the heart of the Homestead Heritage community, where tradition and wholesome ingredients come together to create mouthwatering meals.
Ingredients (17)
Ingredients (17)
Salad
Pickled Red Onions
Candied Pecans
Instructions
Distribute lettuce onto medium-sized platter.
Sprinkle toppings in rows down the bed of lettuce.
Serve with ranch dressing.
Pickled Red Onions
Bring vinegar (½ cup), water (½ cup), sugar (2 Tbsp), and salt (1 tsp) to boil in a small saucepan over medium heat.
Remove from heat and stir in onion (½). Allow to sit for 30 minutes.
Drain and refrigerate until ready to use.
Candied Pecans
Heat all ingredients in a small skillet over medium high heat. Cook, stirring often until the sugar melts and begins to brown. Dump onto a small plate and let cool.
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