Nov 4, 2010

Thanksgiving Menu: Salads

I love Thanksgiving. The last several years I have gotten to play host and I LOVE it...I know shocking, right? Haha.

So I figured for Recipe Thursdays this month, plus an extra day each week I am going to showcase a Thanksgiving recipe I use and then list some other options of the same menu item that I have used or that simply sounds yummy.

So break out your pen and paper.
Start jotting down and formulating your Thanksgiving menu.

Oh and make yourself the cutest and EASIEST Thanksgiving Day hosting apron ever...

tutorial tomorrow 

because Thanksgiving is only three weeks away.

Today lets plan our SALAD menu.

Salads are a great part of your Thanksgiving menu. There are SO many kinds of salads that if you pick a couple you are sure to please everyone's tastes.

Today's feature salad recipe is one I have posted before, but honestly it is my favorite salad for fall so I am posting it again. It is DE-lish and it is lovely to look at...just like me..hehehe.

Apple Spinach Salad with Sugared Pecans



1 bag of baby spinach
3/4 cups craisins
1 cucumber, sliced
1 red apple, sliced and diced
1 cup of pecans, sugared ( 2 tablespoons of sugar)


1/2 cup sugar
1/2 apple cider vinegar
1/2 tsp paprika
2 tsp onion powder
1/2 tsp Worcestershire 
1 TBS poppy seeds
1/2 cup light flavored olive oil

Sugar pecans by heating with 2 T sugar in small sauce pan over medium heat. Stir constantly. Sugar will melt and coat pecans in a delightful little sugar crust.

Combine all salad ingredients except pecans in large bowl.

Combine all dressing ingredients BUT poppy seeds and olive oil. Blend ingredients in blender/food processor/magic bullet. Slowly add in the oil. Add poppy seeds last.

Top with pecans just before serving. You can pour the dressing over the salad just before serving OR what I do is serve them separate and let the eater decide how much dressing she wants. Plus this way if there is left overs they store better.

Here are some other ideas for Thanksgiving salad recipes:
*note don't hate the jello salad, it can be made beautifully and it is a definite kid pleaser

Raspberry Pretzel Jello Salad
this is a family favorite


2 cups crushed pretzels
3/4 cup melted butter
3 T, plus 3/4 cup sugar
1 package of cream cheese
1 8 oz container of whipped topping
2 3 oz packages raspberry gelatin
2 cups boiling water
2 10 oz packages of frozen raspberries
whipped topping for garnish

Preheat oven to 400 degrees.

CRUST: mix pretzels, butter, and 3 T sugar. Press mixture into a 9 x 13 pan and bake for 7 minutes. Set aside to cool.

CREAM CHEESE: In bowl, beat together the cream cheese and 3/4 cup sugar. Fold in the whipped topping. Spread over cooled crust. Refrigerate until well chilled.

JELLO: In a small bowl, dissolve the gelatin in the boiling water, and allow to cool slightly. Add the raspberries. Pour over cream cheese mixture. Refrigerate until serving time. Cut and serve with whipped cream.

Winter Spinach Salad from Your Homebased Mom

Honey Lime Fruit Salad from My Kitchen Cafe

Hopefully this list will help with your Thanksgiving Menu. If you have any salad favorites I would LOVE to hear about them.

Next Thanksgiving Menu installment: Breads/Rolls


Caroline @ The Feminist Housewife said...

Mmm! I CANNOT wait for Thanksgiving. = ) So much fun!

The salads sound so tasty!

Stacy of KSW said...

Talk about finding you just in time!! My tummy may have never known the likes of a Spinach Apple Sugared Pecan Salad but you can bet it will very very soon! Loving your site and adding you to my reader pronto - I don't want to miss a thing

Jess@craftiness is not optional said...

that apron is too cute-and those salads sound delish!

Belinda said...

What a great recipe!!! I really want to try this.

Anna said...

yummy! and that apron is just too cute!


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