Recipe by Erin Anz and Léne Whitfield
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.
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December 22, 2025
I wanted a salad with some fresh flavors that would be beautiful and delicious. Lene and I got together and created this cranberry Cobb salad. Smoky bacon, pickled red onions, candied pecans and more made a salad we both loved!
Tip- serving the salad on a platter instead of in a bowl keeps the goodies from falling to the bottom🥗.
Distribute lettuce onto medium-sized platter.
Sprinkle toppings in rows down the bed of lettuce.
Serve with ranch dressing.
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 small). Allow to sit for 30 minutes.
Drain and refrigerate until ready to use.
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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