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Old 10-06-2004, 02:56 PM   #1
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Thanksgiving Salad and dressing

I have to make a mixed salad for Thanksgiving, I never eat salad on Thanksgiving. I've always had the wonderful fall vegetables adorn the table, but diets are changing and this is what I need this year. Anyone have a nice "Thanksgiving Salad" recipe they can share with me, along with the dressing? Thanks very much.

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Old 10-06-2004, 03:21 PM   #2
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that's great forward thinking, deb...
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Old 10-06-2004, 03:26 PM   #3
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Here's a recipe I have made at Thanksgiving and everyone ate it. I know you are familiar with it. It's just a 7-layer salad. You can use either low fat or even fat free mayo. I used fat free one year and added some dry Ranch dressing to it to make it taste like "food" LOL

INGREDIENTS:

6 cups chopped lettuce (just use iceburg)
salt and pepper
6 hard-cooked eggs, sliced
2 cups frozen peas, thawed
8 to 16 ounces bacon, crisp-cooked, drained, and crumbled
2 cups (8 ounces) shredded mild Cheddar cheese
1 cup mayonnaise
1 to 2 tablespoons sugar
1/4 cup sliced green onion with tops
paprika

METHOD:

Place 3 cups of the lettuce in bottom of large bowl; sprinkle with salt and pepper. Layer egg slices over lettuce in bowl and sprinkle with more salt and pepper. Continue to layer vegetables in this order: peas, remaining lettuce, crumbled bacon, and shredded cheese, along with light sprinklings of salt and pepper.

Combine mayonnaise and sugar; spread over top, spreading to edge of bowl to cover entire salad. Cover and chill 24 hours or overnight. Garnish with green onion and a little paprika. Toss before serving.
This salad serves 12 to 15.


***I have also mixed in some dry Ranch dressing mix instead of the sugar - you don't have to use the whole envelope - just enough to subtly flavor it. I also made the mistake of doubling this recipe one year at Thanksgiving - DON'T do it!! LOL There will be plenty because people won't eat their usual amount.
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Old 10-06-2004, 03:59 PM   #4
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Thanks very very much, but it sounds VERY HEAVY Kitchenelf. I know alot of EMTs, Thanksgiving is a very busy day for them. They are always telling me and my husband DON'T EAT TOO MUCH ON THANKSGIVING!!!!!
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Old 10-06-2004, 04:03 PM   #5
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It may sound heavy but it's not - I guess it's the mayo that makes it sound heavy? Once everything is mixed up it's not bad at all. BUT I do have other suggestions! LOL

Would you rather have a vinaigrette-type recipe? I've got one that probably would fit the bill - just give me a chance to find it.
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Old 10-06-2004, 04:08 PM   #6
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Yes, I was thinking a lighter dressing and no eggs, bacon or cheese. Thanks very much again. Maybe I did'nt explain, I'm having the traditional Thanksgiving fare, I just also need a salad.
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Old 10-06-2004, 04:24 PM   #7
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I'm having trouble finding my recipe (it's a Bon Appetit book - I'll find it eventually) but the gist of it is:

salad oil
lemon juice
shallots
s & p
dry mustard

Bitter greens (endive, radicchio, peppery greens, etc.) You can even gently heat the dressing in the microwave just before serving - it's still allows for a cool salad but a comforting warmth for winter.

I'm still looking for the exact recipe!
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Old 10-06-2004, 04:39 PM   #8
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my fav salad is mesculun lettuces, topped with dollops of goat cheese, walnuts, dried cranberries, and edible flowers, with a raspberry viniagrette dressing. i guess with the walnuts and cranberries it could be considered a harvest/thanksgiving type of salad.
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Old 10-08-2004, 10:57 AM   #9
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What about a broccoli/dried cranberry/walnut salad? Blanched broc, other stuff tossed in, and just a light dressing - maybe a raspberry if you want sweet, or a balsamic o/v if not.

Or - a snap pea/white corn salad - looks really pretty with the green and white, toss in some diced red pepper, and a light vinaigrette.
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Old 10-08-2004, 05:14 PM   #10
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Hi Deb, how about a spinach salad. You indicated right on that diets are changing so how about adding a green that has a lot of nutrional value along with flavor.

I make mine with baby spinach, cherry tomatoes ( I like to cut mine into two) and I sometimes add some red onion to my salad ( it's sharp so I cut it and let it soak in water for an hour, drain and add).

I top it with blue cheese and dried cranberries or dried cherries. You can also add nuts but I skip them.

I make my dressing the following way.

1/4 cup of fresly squeezed orange juice
1 cup of oil (any oil, I prefer olive or canola)
1 clove of garlic minced
1 tsp of orange zest
salt and black pepper to taste.

Another bonus is that it uses cranberries and orange both which are traditional holiday flavors.
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