What is your favorite, tried and true salad to serve with Thanksgiving turkey dinner?

Usually there are so many hot vegetables, we don't even have salad

with the meal... unless fruit salad counts? That's kind of a dessert for the non-pie eaters, though ;o)

 
I make my great grandmother's overnight fruit salad....

Canned fruit, bananas, grapes, marshmallows with whipping cream and a sauce made of lemon, eggs and sugar. A tradition in my family. We've never had a green salad for Thanksgiving.

 
Ambrosia

Other than ambrosia and a cranberry dish, I don't add a salad. It is always overlooked and ignored if I do add it in.

 
No room for real salad, but there's always room for Jello - REC: Holiday Cranberry Jell-O Salad

We have this every year at TG. Something cool to offset all those warm carbs. My MIL won't let me stop making it. smileys/smile.gif

Maria's Holiday Cranberry Jell-O Salad

This is a favorite at Thanksgiving and Christmas; a real kid and adult pleaser.

3 oz, pkg. Strawberry Jell-O
1 1/4 cup boiling water
1/2 lb. grated cranberries (freeze for easy grating) - I chop in blender
3/4 cup sugar
6 oz. can of crushed pineapple (drained)
1 cup miniature marshmallows
1/2 pint cream, whipped

Dissolve Jell-O with hot water and cool, add marshmallows to partially dissolve.
In a separate bowl put sugar over cranberries and let stand until juicy. Then mix all ingredients into
Jell-O and fold in whipped cream.

Chill well.

Serves: 6 well

 
Apple, Dried Cherry, and Walnut Salad with Maple Dressing

* Exported from MasterCook *
I like to use pomegranate seeds during the holidays.


APPLE, DRIED CHERRY, AND WALNUT SALAD WITH MAPLE DRESSING

Amount Measure Ingredient -- Preparation Method

Maple Dressing
1/4 cup mayonnaise
1/4 cup pure maple syrup
3 tablespoons white wine vinegar -- or white balsamic vinegar
2 teaspoons sugar
1/2 cup olive oil
Salad
1 bag mixed baby greens (about 10 cups lightly -- (5 ounce)
packed)
2 Granny Smith apples -- peeled, cored, and sliced
1/2 cup dried tart cherries
1/2 cup walnuts -- toasted

For dressing:
Whisk mayonnaise, maple syrup, vinegar, and sugar in medium bowl to blend. Gradually whisk in oil until mixture thickens slightly. Season to taste with salt and pepper. (Dressing can be prepared 3 days ahead. Cover and refrigerate. Rewhisk before using.)

For salad:
Toss greens, apples, and cherries, in large bowl to combine. Toss with enough dressing to coat. (You may not need all of the dressing.) Sprinkle with walnuts.

Variation: Use about one cup of fresh pomegranate seeds in place of the cherries.



Source:
"Epicurious Bon Appetit September 2002"
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We enjoyed this refreshing salad from Cooking Light REC: Persimmon & Fennel Salad...

Persimmon and Fennel Salad

Recipe By :Cooking Light- 12/11/02

Serving Size : 4

2 tablespoons finely chopped shallots
2 tablespoons red wine vinegar
2 teaspoons sugar
1 1/2 teaspoons olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 cups thinly sliced fennel bulb -- (about 1 large bulb)
1/4 cup chopped fresh chives
4 persimmons -- each cut into 6 wedges and peeled
1/4 cup crumbled goat cheese -- (1 ounce)

Combine first 6 ingredients in a large bowl, stirring well with a whisk. Add fennel, chives, and persimmons; toss gently to coat. Divide fennel mixture evenly among 4 plates. Top each serving with 1 tablespoon cheese.

 
We always make a tomato aspic with bay shrimp and celery, it's so flavorful and refreshing

and a nice foil to all the rich dishes on the table. In fact I might make a batch this week just for me. It's practically health food!!! (grin)

 
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