DINNER TONIGHT

Bing Cherry Salad

1 (20-oz.) can crushed pineapple in juice, undrained

1 (16 1/2-oz.) can pitted Bing cherries, undrained

1 (12-oz.) can cola soft drink

2 (3-oz.) packages cherry gelatin

1 cup chopped pecans, toasted

Drain pineapple and cherries, reserving juices. Bring reserved juices and cola to a boil in a saucepan over medium-high heat; stir in gelatin. Remove from heat; stir 2 minutes or until gelatin dissolves.

Stir in pineapple, cherries and pecans; pour into a lightly greased 6 1/2-cup mold. Cover and chill 8 hours. Unmold onto a serving dish. Makes 12 servings.

Cranberry Pecan Salad

1 cup pecan halves

2 Tbsp. raspberry vinegar

1/2 tsp. Dijon mustard

1/2 tsp. sugar

1/2 tsp. salt

6 Tbsp. olive oil

6 cups mixed salad greens, rinsed and dried

3/4 cup dried cranberries

1/2 medium red onion, thinly sliced

Crumbled feta cheese

Preheat oven to 400. Spread pecans evenly on a baking sheet. Toast for 8 to 10 minutes, or until lightly browned and fragrant.

In a small bowl, stir together the vinegar, mustard, sugar and salt; mix until sugar and salt dissolve. Whisk in olive oil.

In a salad bowl, toss together the greens, cranberries, pecans, onions and cheese. Drizzle with vinaigrette, and toss gently to coat. Makes 6 servings.

For Christmas, make it quick, make it easy, but make it good. — Pam Griffin