Salad for Thanksgiving

[OldBaldHippie]

I'm thinking that your basic green leafy salad tends to get ignored because the plate is full of other good stuff and salad takes up too much space...and leftover salad doesn't last long...so I'm thinking something like a broccoli salad...any thoughts or ideas?


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[Dagstag v 2.0]

Broccoli salad... There is one that has chopped broccoli, bacon, red onion, raisins or currants, maybe some walnuts or pecans, mayo, lemon juice, salt and pepper. Something like that.  Another option would be to make a salad with shredded raw Brussels sprouts.

[radial]

I'm always relieved to find a regular green salad on the menu at Thanksgiving.  Everything else about that meal is so calorie dense that the salad stands out. 

[OldBaldHippie]

Broccoli salad... There is one that has chopped broccoli, bacon, red onion, raisins or currants, maybe some walnuts or pecans, mayo, lemon juice, salt and pepper. Something like that.  Another option would be to make a salad with shredded raw Brussels sprouts.

Thanks... I did see a few like that...even Paula Deen had a recipe...just double the mayo...

Radial...true, but you're more refined than my in-laws...


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[caribougrrl]

I'm fond of the japanese cold spinach salad http://www.finecooking.com/recipes/japanese-spinach-sesame-soy.aspx but perhaps too refined for the in-laws?

[Dagstag v 2.0]

Thanks... I did see a few like that...even Paula Deen had a recipe...just double the mayo...

Radial...true, but you're more refined than my in-laws...


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Eeew, no Paula Deen! The broccoli one I am thinking of isn't that mayo heavy. Just enough to coat thinly and add some body.

[OldBaldHippie]

I'm fond of the japanese cold spinach salad http://www.finecooking.com/recipes/japanese-spinach-sesame-soy.aspx but perhaps too refined for the in-laws?

To answer that question, I ask myself...would it be something I'd likely find on the salad buffet at the Golden Corral?


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[merigayle]

http://www.foodnetwork.com/recipes/nancy-fuller/roasted-beet-salad-with-walnuts-and-goat-cheese.html

i made this for a XMas party last year and EVERYONE liked it, not just the veggies amongst us
http://ohsheglows.com/2014/11/24/crowd-pleasing-vegan-caesar-salad/

http://www.katheats.com/recipage?recipe_id=6041374

this is a favorite of mine
http://kblog.lunchboxbunch.com/2010/11/easy-tahini-curried-carrot-salad-spicy.html

[caribougrrl]

To answer that question, I ask myself...would it be something I'd likely find on the salad buffet at the Golden Corral?


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clearly you should just skip the salad and serve hash brown casserole.

[radial]

clearly you should just skip the salad and serve hash brown casserole.

With extra butter and lots of gravy!

[witchypoo]

mr. 'poo makes a delicious shredded brussels sprouts salad - it calls for dried cranberries, toasted nuts (your call), lemon, olive oil, salt and pepper, and something for a bit of heat (chili oil, flakes, etc.).  sometimes he tosses some ricotta salata or shredded grana padana in, too.

[sweetie darling]

This is a nice one. A friend brought it to TG several yrs back and it disappeared. I just came across it again and am thinking of adding it to the table.

ROMAINE SALAD WITH WALNUTS AND APPLES

1 c. walnuts
1 T. light corn syrup
1 T. honey

Position a rack in the center of the oven and preheat to 350F.
Spread the walnuts on a sheet pan and bake until heated about 5 minutes. Stir the corn syrup and honey together in a small bowl. Pour the syrup over the nuts and toss to coat evenly. Bake until the nuts have absorbed most of syrup and are glazed, about 5 to 10 minutes. Watch carefully they burn easily. Remove from the oven and cool slightly. Separate the nuts that are sticking together and cool completely.  Works best to lay them out on wax paper until they cool, otherwise they stick to the pan.

Dressing:

1 T. mayonnaise
2 T. Dijon mustard
1 garlic clove - minced
1/4 c. late Harvest Riesling Vinegar or white wine vinegar
1/2 c. extra-virgin olive oil
2 T. sugar
Salt and pepper

Romaine lettuce (can also add field greens)
3 oz. blue cheese
2 pears or apples  (I use Granny Smith)
Salt and pepper to taste


Toss the lettuce and the dressing in a large bowl and season to taste with salt and pepper, add sliced apples, walnuts and blue cheese and toss again. 
Serve immediately.

I usually make the dressing ahead and wait to add the mayo just before pouring on the salad because refrigerating it does not work well.
It's best to mix everyting just before serving so that the apples don't turn brown.
Taste the dressing before serving so it's not too sour.

[LilyLily]

This is amazing:

http://damndelicious.net/2013/03/25/kale-salad-with-meyer-lemon-vinaigrette/

[nadra24]

This is amazing:

http://damndelicious.net/2013/03/25/kale-salad-with-meyer-lemon-vinaigrette/

I concur. I made it quite a bit last year because my parents' pomegranate tree went a little nuts and they had almost 100 of them. Yummy!

[hally]

Late to the party, my Mom makes something similar to this. She doesn't use onions or craisins. It's a big hit.

http://allrecipes.com/recipe/90041/strawberry-mango-mesclun-salad/