Tomato Avocado Salad and Cranberry Nut Bread

As part of my Christmas Eve lunch I made a salad with tomatoes, avocado, basil, mozzarella and bleu cheese with olive oil.  I was experimenting and just threw a few ingredients together.  The result was a light refreshing salad and it had a festive look to it. 

                                                             Tomato Avocado Salad

Serves two people or one large serving

1 avocado
1 tomato
1 T. olive oil
1/4 c. basil
1/4 c. shredded mozzarella cheese
1/4 c. bleu cheese crumbles

Slice avocado and tomato into small chunks.  Stir; add olive oil.  Stir again and add basil and the two cheeses.  Add more or less cheese if you want, I just "eyed" everything.  Hopefully this gives you some ideas of new salads to make.  I know I get tired of the same leaf salads all the time. 

My mom always made Cranberry Nut Bread when I was a kid at Christmastime.  The last two years I've continuted the tradition and had it for Christmas morning.  She originally found the recipe on a bag of fresh cranberries.  I've always loved the nuts, cranberries and orange in it. 

                                                          Cranberry Nut Bread

1 c. cranberries, coarsly chopped
1/2 c. chopped nuts
1 T. grated orange peel
2 c. flour
1 c. sugar
1/2 t. baking powder
1/2 t. baking soda
1 t. salt
2 T. shortening
3/4 c. orange juice
1 egg, well beaten

Prepare cranberries, nuts and orange peel.  Set aside.  In a bowl mix together flour, sugar, baking powder, salt and soda.  Cut in shortening.  Stir in orange juice and egg, mixing just to moisten.  Fold in cranberry mixture.  Spoon into greased and floured 9x5x3 inch loaf pan.  Bake 60 minutes at 350 degrees or until wooden pick inserted in center comes out clean.  Cool on a rack for 15 minutes.  Remove from pan, cool completely.  Wrap and store overnight.